Mixed Bean and Tomato Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This recipe is perfect for picnics and eating outdoors since there is no mayonnaise. A perfect addition to any backyard barbecue, this salad can be made a day in advance, but add feta cheese and basil right before serving. Ingredients:
1 lb fresh green beans, trimmed |
1/4 cup balsamic vinegar |
2 tablespoons extra virgin olive oil |
1/2 teaspoon kosher salt |
1/2 teaspoon black pepper |
3 cups cherry tomatoes, cut in half (approx. 2 pints) |
1 cup chopped fresh basil |
1/2 cup finely diced red onion |
1/2 cup crumbled feta cheese |
Directions:
1. Cook green and yellow beans in boiling water for 5 minutes.
2. Drain beans and put in a bowl of ice water to stop the cooking, then drain.
3. Combine vinegar, oil, salt and pepper with a whisk in a large bowl.
4. Add beans, onion and tomatoes and toss gently.
5. Cover and refrigerate.
6. Right before serving, add basil and feta cheese and toss.
|
|