Green and Yellow Bean Salad With Chunky Tomato Dressing and Feta

READY IN: 15mins
Recipe by Rachellt3

A stellar summer salad. This recipe came from "Cooking Light" magazine SEPT 2007 edition. Its wonderful, light and low in calories.

Top Review by DurangoJudy

Nice salad using all ingredients from my CSA farm. I used a pomegranate vinegar which added just a hint of sweetness, and, small dice red onion. Mixed up red & yellow heirlooms & cherry tomatoes giving it even more eye appeal.

Ingredients Nutrition

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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