Green and Yellow Bean Salad With Chunky Tomato Dressing and Feta

Total Time
15mins
Prep 10 mins
Cook 5 mins

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

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.

Reviews

(6)
Most Helpful

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.

DurangoJudy October 02, 2010

I was able to find both fresh wax beans and green beans, we unfornately are still not receiving fresh tomoatoes yet, but a great little salad, liked the feta cheese.

morgainegeiser July 26, 2009

I love green beans, and this is a refreshing way to serve them. Fresh wax beans are rarely available in my area, so I used all green beans. Thanks for the recipe.

GingerW July 11, 2008

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