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

Randy Mayor; Mary Catherine Muir
Yellow wax beans in the salad complement a traditional green bean salad nicely. If wax beans are unavailable, use extra green beans in their place.


8 servings

Recipe from

Nutritional 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


3/4 pound wax beans, trimmed
3/4 pound green beans, trimmed
2 cups chopped tomato
1 tablespoon sherry vinegar
2 teaspoons extra-virgin 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


Cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water.

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


Jack Bishop,

June 2001