Green Bean Salad With Tomatoes and Feta

Name: Green Bean Salad With Tomatoes and Feta
Prep time: 20 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 1 lb green beans, green and yellow, ends snapped off; 2 medium tomatoes, ripe (about one pound); 1 small shallot, minced; 1 tablespoon lemon juice; 2 tablespoons fresh parsley leaves, minced; fresh ground black pepper; 2 ounces feta cheese, crumbled (1/2 cup); 2 tablespoons extra virgin olive oil

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Recipe by Chef Kate

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

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READY IN: 20mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

1

lb green beans, green and yellow, ends snapped off
2

medium tomatoes, ripe (about one pound)
1

small shallot, minced
1

tablespoon lemon juice
2

tablespoons fresh parsley leaves, minced
fresh ground black pepper
2

ounces feta cheese, crumbled (1/2 cup)
2

tablespoons extra virgin olive oil

DIRECTIONS

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

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