Green and Yellow Bean Salad With Chunky Tomato Dressing and Feta
A stellar summer salad. This recipe came from "Cooking Light" magazine SEPT 2007 edition. Its wonderful, light and low in calories.
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INGREDIENTS
Nutrition- 4cups water
- 3⁄4lb wax bean, trimmed
- 3⁄4
- 2
- 1tablespoon sherry wine vinegar
- 2teaspoons extra virgin olive oil
- 1⁄2teaspoon salt
- 1⁄4teaspoon fresh ground black pepper
- 1⁄2
- 1⁄2
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DIRECTIONS
- 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.
- 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.
- You may also just mix and toss everything together.
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