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)
Cooking Light SEPTEMBER 2007
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.
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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