Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 1

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)

Jack Bishop
Recipe by Cooking Light September 2007

Gallery

Credit: Lee Harrelson

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

67 calories; calories from fat 39%; fat 2.9g; saturated fat 1.3g; mono fat 1.2g; poly fat 0.3g; protein 3g; carbohydrates 8.7g; fiber 2.3g; cholesterol 6mg; iron 1.1mg; sodium 246mg; calcium 73mg.
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