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

Lee Harrelson

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)

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

  • 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

Preparation

  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.
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Green and Yellow Bean Salad with Chunky Tomato Dressing and Feta Cheese Recipe at a Glance
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