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

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.

Recipe by Cooking Light June 2001


Credit: Randy Mayor; Mary Catherine Muir

Recipe Summary

8 servings


Ingredient Checklist


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

  • 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.

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.