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    You are in: Home / Recipes / Green Bean Salad With Tomatoes and Feta Recipe
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    Green Bean Salad With Tomatoes and Feta

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Chef Kate's Note:

    From Jack Bishop’s Vegetables Every Day. Very pretty all green or with a mix of green and yellow beans.

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    Units: US | Metric


    1. 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. 2
      Combine the tomatoes, shallot, oil, lemon juice, parsley and pepper to taste in a large serving bowl.
    3. 3
      Add the beans and adjust the seasonings, using salt sparingly.
    4. 4
      Sprinkle the feta cheese over the salad and serve immediately.
    5. 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.

    Ratings & Reviews:

    • on June 27, 2011


      This was easy and a real crowd pleaser. I added the optional walnuts but skipped any more salt. The green beans were placed in an ice water bath after draining to stop them from cooking any further. Colorful, delicious and easy-what more could I ask? Reviewed for Veg Tag/June.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Green Bean Salad With Tomatoes and Feta

    Serving Size: 1 (136 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 149.8
    Calories from Fat 93
    Total Fat 10.3 g
    Saturated Fat 3.2 g
    Cholesterol 13.4 mg
    Sodium 179.5 mg
    Total Carbohydrate 11.9 g
    Dietary Fiber 3.8 g
    Sugars 6.0 g
    Protein 4.9 g

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