Green and Yellow Bean Salad with Chunky Tomato Dressing and Feta Cheese



8 servings



3/4 lb. wax beans, trimmed
3/4 lb. green beans, trimmed
2 cups chopped tomato
1 tbsp. sherry vinegar
2 tsp. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup thinly sliced fresh basil
1/2 cup (2) crumbled feta cheese


Cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water.

Combine the tomato and next 4 ingredients (tomato through pepper) in a bowl. Divide the beans evenly among 8 plates. Spoon 1/4 cup tomato mixture over the beans. Sprinkle with 1 tablespoon sliced basil and 1 tablespoon cheese.

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