Veggie Confetti Salad

½ lb. green beans trimmed and snapped in two
3 carrots –grated
1 clove garlic minced or crushed
½ green pepper-chopped
1 handful basil leaves-chopped
1 lemon cucumber or ½ large slicing cucumber-chopped
2 tomatoes-chopped (try to remove some of the seeds and juice before chopping into cubes
Optional:  ¼ cup sautéed red onion
1 T olive oil
2 T balsamic vinegar
1 tsp crushed oregano
1/2 cup crumbled feta
Optional: Toasted walnuts or pine nuts

Lightly steam green beans for a few minutes until bright green but still crunchy.
Rinse in cold water to stop cooking.
Chop all veggies and combine in a large salad bowl.
Add oil, vinegar, oregano and toss to coat.
Sprinkle feta and nuts on top and serve.