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

Yield: 9 (1/9th of a 9" cake pan)
Source: Cooking Light Annual Recipes 2002
CL Comments: Yellow wax beans in the salad complement a traditional green bean salad nicely. If wax beans are unavailable, use extra green beans in their place.
Comments from a cook in PA: Yellow wax beans in the salad complement a traditional green bean salad nicely. If wax beans are unavailable, use extra green beans in their place.

INGREDIENTS:

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

INSTRUCTIONS:

  1. Cook beans in boiling water 5 minutes or until crisp tender. Drain and rinse with cold water. Combine tomato and next 4 ingredients in a bowl. Divide beans evenly among 8 plates. Spoon 1/4 c. tomato mixture over each serving. Sprinkle each serving with 1 T. of sliced basli and 1 T. cheese.

NUTRITIONAL INFO:

Healthy Units: 1 per serving
Cal=67; Fat=2.9g; Protein=3g; Carb=8.7g; Fiber=2.3g; Chol=6mg; Iron=1.1mg; Sodium=246mg; Calcium=73mg

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