By Derf on August 02, 2005
Photo by Derf
Photo by Derf
"Lovely versatile green bean and tomato salad or hot side dish. Entry for RSC #7 Summer 2005"
Serving Size: 1 (183 g)
Servings Per Recipe: 4
"I did not serve the components exactly as the recipe called for but the idea alone to me was worth the rating. All these ingredients are standards in our home and I am always looking for new ways to serve them. I remembered a jar of pickled green beans in my fridge and so I plated some garden fresh tomatoes, along with fresh cold cucumbers, and the pickled beans. Then I made the cheese mixture and put it in a side bowl. I set it on the table as a midday snack with pita pockets and the olives. No cooking needed. Needless to say everything is gone and it was great cold on a hot day!! Thank you!"
"I will definitely continue to prepare this recipe. I agree that warmed is better than cold. However, I suggest that the best way to insure that the tomatoes do not release their liquid and the cheese does not become stringy is to use the microwave in 15 second segments "until heated through.""
"We had this cold atlunch. The green beans were left long. The tomatoes and green beans tasted great together. It was also an easy recipe to make."
"Well, I tried this both ways but favorite is hot! It intensifies the flavors. Yummy! Thanks!"
"This made using french green beans that were steamed for a few minutes then quick cooled under cold water. This has a nice blending of flavors and was enjoyed by all. "