Randy Mayor; Mary Catherine Muir
8 servings

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.

How to Make It

Step 1

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

Step 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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Ratings & Reviews

KristinJM's Review

July 10, 2014
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!

rstarrlemaitre's Review

June 13, 2013
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.

barbara2011's Review

June 12, 2012
This deserves a high rate because its healthy and you know it, thanks for the recipe. Also wanted to add if you love to know more about the facts of salad, this might help THESALADSITE.

Debbe1104's Review

July 28, 2010
Excellent dish for those wanting to do a fatsmash diet. Served with brown rice without cheese. Filling and delicious. Will definitely continue to use this recipe.

marylloyd's Review

May 08, 2010
Go to this often. Rarely have yellow beans available and use it with only green ones. Fresh basil essential. Terrific and impressive recipe for company and easy to have prepared ahead.

user's Review

July 27, 2009
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.