Green Bean Salad With Tomatoes and Feta |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Jack Bishop’s Vegetables Every Day. Very pretty all green or with a mix of green and yellow beans. Ingredients:
1 lb green beans, green and yellow, ends snapped off |
2 medium tomatoes, ripe (about one pound) |
1 small shallot, minced |
1 tablespoon lemon juice |
2 tablespoons fresh parsley leaves, minced |
fresh ground black pepper |
2 ounces feta cheese, crumbled (1/2 cup) |
2 tablespoons extra virgin olive oil |
Directions:
1. Bring several quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook until crisp-tender, about 5 minutes. Drain, shake dry and then spread out over a clean towel so they dry quickly. Let the beans cool to room temperature.
2. Combine the tomatoes, shallot, oil, lemon juice, parsley and pepper to taste in a large serving bowl.
3. Add the beans and adjust the seasonings, using salt sparingly.
4. Sprinkle the feta cheese over the salad and serve immediately.
5. Variation: Use 1 tablespoon walnut oil and 1 tablespoon extra-virgin olive oil. Sprinkle the salad with 1/3 cup toasted and coarsely chopped walnuts and crumbed goat cheese (instead of the feta) just before serving.
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