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Green and Yellow Bean Salad with Chunky Tomato Dressing and Feta Cheese

Lee Harrelson
Yield 8 servings
Best Salad. Buy the freshest beans you can find for this simple dish. Then combine them with sherry vinegar, extravirgin olive oil, fresh basil, and good-quality feta cheese for a stellar summer salad. --Recipe by Jack Bishop (June 2001)

Ingredients

  • 4 cups water
  • 3/4 pound wax beans, trimmed
  • 3/4 pound green beans, trimmed
  • 2 cups chopped tomato
  • 1 tablespoon sherry vinegar
  • 2 teaspoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup thinly sliced fresh basil
  • 1/2 cup (2 ounces) crumbled feta cheese

Nutrition Information

  • calories 67
  • caloriesfromfat 39 %
  • fat 2.9 g
  • satfat 1.3 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 3 g
  • carbohydrate 8.7 g
  • fiber 2.3 g
  • cholesterol 6 mg
  • iron 1.1 mg
  • sodium 246 mg
  • calcium 73 mg

How to Make It

  1. Bring 4 cups water to a boil in a medium saucepan. Cook the beans in boiling water for 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.

  2. Combine tomato and next 4 ingredients (through pepper) in a bowl. Divide beans evenly among 8 plates. Top each serving with 1/4 cup tomato mixture. Sprinkle each serving with 1 tablespoon sliced basil and 1 tablespoon cheese.