2 lb. green beans
4 c. rotini
1/2 c. Feta cheese
1 c. chopped toasted walnuts
1 pt. cherry tomatoes
1/2 c. chopped black olives

Slice beans into bite sized pieces and boil or steam al dente. Cool. Cook pasta until done and drain. Mix beans and pasta with cheese, walnuts, tomatoes, and black olives.

Dressing
4 cloves garlic, minced
1/2 c. corn oil
1/2 c. olive oil
Juice of 2 lemons

Mix all ingredients in blender and mix. Toss into salad mixture and chill 4 to 6 hours or overnight.