Green and Yellow Bean Salad With Chunky Tomato Dressing and Feta |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A stellar summer salad. This recipe came from Cooking Light magazine SEPT 2007 edition. Its wonderful, light and low in calories. Ingredients:
4 cups water |
3/4 lb wax bean, trimmed |
3/4 lb green beans, trimmed |
2 cups tomatoes, chopped |
1 tablespoon sherry wine vinegar |
2 teaspoons extra virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/2 cup fresh basil, thinly sliced |
1/2 cup feta cheese, crumbled |
Directions:
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 slices basil and 1 tablespoon cheese.
3. You may also just mix and toss everything together.
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