Best Green And Yellow Bean Salad With Chunky Tomato Dressing And Feta Cheese Recipes

Green and Yellow Bean Salad With Chunky Tomato Dressing and Feta image

Provided by Rachellt3

Categories Vegetable

Time 15m

Yield 8 , 8 serving(s)

Number Of Ingredients 10

4 cups water
3/4 lb wax bean, trimmed
3/4 lb green beans, trimmed
2 cups tomatoes, chopped
1 tablespoon sherry wine vinegar
2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup fresh basil, thinly sliced
1/2 cup feta cheese, crumbled

Steps:

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.

Nutrition Facts : Calories 68.8, Fat 3.4, SaturatedFat 1.6, Cholesterol 8.3, Sodium 260.8, Carbohydrate 8, Fiber 3.1, Sugar 3, Protein 3.3

Green Bean Salad With Tomatoes and Feta image

Provided by Chef Kate

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 149.8, Fat 10.3, SaturatedFat 3.3, Cholesterol 13.4, Sodium 179.6, Carbohydrate 11.9, Fiber 3.9, Sugar 6, Protein 4.9