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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 39%
  • Fat: 2.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 3g
  • Carbohydrate: 8.7g
  • Fiber: 2.3g
  • Cholesterol: 6mg
  • Iron: 1.1mg
  • Sodium: 246mg
  • Calcium: 73mg

Ingredients

  • 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

Preparation

  1. Cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water.
  2. 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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