Mixed Bean and Tomato Salad

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.

• Ready In: 20 mins
• Serves: 8

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.