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.

Ready In:
15mins
Serves:
Units:

ingredients

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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@Rachellt3
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@Rachellt3
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"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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  1. DurangoJudy
    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.
    Reply
  2. morgainegeiser
    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.
    Reply
  3. GingerW
    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.
    Reply
  4. smellyvegetarian
    This contains three of the foods I associate with summer most--tomatoes, green beans, and fresh basil! It is a nice change of pace from other bean salads, and parboiling the beans leads to a great texture. I used tomato-basil feta which added lots of good flavor. I think next time I would also use more vinegar, and perhaps experiment with balsamic vinegar. I could not find wax beans so I made this with all green beans, but I don't think the recipe suffered for it. Thanks for posting! Made for My 3 Chefs 2008.
    Reply
  5. Rachellt3
    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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