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.
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
How to Make It
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.
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My all-time favorite Cooking Light recipe. A perfect summer BBQ side! Don't skimp on the feta or fresh basil. I've also subbed red or white vinegars when I didn't have sherry vinegar and it still tastes amazing!
A beautiful summer salad. Super ripe tomatoes pair perfectly with the basil and feta, and the tomato juices coat the crisp-tender beans to perfection. Definitely recommend seeking out wax beans for prettiest presentation.
I made this for a cookout and it was a big hit. I put all on one platter and it was very pretty. I replaced the wax beans with more green beans. Next time I'll check the green beans a little sooner cause I would have liked them a little crisper.
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