In a medium saucepan add and bring to a boil:
3/4 cup water
1 teaspoon instant chicken bouillon
2 bay leaves
1 lb. trimmed Blue Lake Beans
Reduce heat and simmer for about 8 minutes. (Or until beans are cooked but still crisp). Remove, drain and let cool.
Meanwhile, in a large Bowl combine the following:
8 slices of HoneyBaked Turkey Breast, torn into bite size chunks
1 large cucumber, peeled, halved, seeds removed and sliced in 1/4" chunks
1 small red onion, thinly sliced and quartered
1/2 green bell pepper diced
Approximately one dozen Kalamata olives, pitted and halved
3/4 cup halved and seeded cherry tomatoes
1 tablespoon capers with juice
1 small jar marinated mushrooms (or marinated artichoke hearts-drained)
1/2 lb. Crumbled feta cheese
1/4 cup chopped parsley
3 tablespoons chopped fresh mint
Add:
The cooled green beans
Toss with a dressing made of:
The juice of 1 lemon
Salt and freshly ground pepper to taste
Gradually whisk in:
4 tablespoons fine quality olive oil
Toss all; refrigerate for at least 1 hour and serve.
