Green and Yellow Bean Salad with Chunky Tomato Dressing and Feta Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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) Ingredients:
4 cups water |
3/4 pound wax beans, trimmed |
3/4 pound green beans, trimmed |
2 cups chopped tomato |
1 tablespoon sherry vinegar |
2 teaspoons extravirgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup thinly sliced fresh basil |
1/2 cup (2 ounces) crumbled feta cheese |
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 sliced basil and 1 tablespoon cheese.
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