Thursday, June 13, 2013

Green and Yellow Bean Salad with Chunky Tomato Dressing and Feta

There's no time like summer for fresh green bean salads. The addition of wax beans and a tomato "dressing" keep this one visually interesting and different. If this recipe doesn't suit your tastes, check out my posts from last summer for Green Bean and Cherry Tomato Salad or, for a main dish, Chicken-Penne Salad with Green Beans.

  • 12 ounces trimmed wax beans
  • 12 ounces trimmed green beans
  • 2 cups chopped tomato
  • 1 tablespoon sherry vinegar
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup thinly sliced fresh basil
  • 1/2 cup crumbled vegan feta (such as Veg Cuisine)
1. Cook the wax and green beans in boiling water for 5 minutes, until crisp-tender.  Drain and rinse with cold water; set aside.

2. In a bowl, combine the tomato, vinegar, olive oil, salt, and black pepper.

3. Divide the beans evenly among 8 plates (about 3/4 cup per serving) and spoon 1/4 cup tomato mixture over each serving.

4. Sprinkle each serving with 1 tablespoon basil and 1 tablespoon feta.

Nutrition Info:
8 servings (3/4 cup beans, 1/4 cup tomato mixture, 1 tablespoon basil, 1 tablespoon feta), Calories 67

Tasting Notes:
Super fresh and summer-y. The tomato mixture is bursting with flavor, with just a nice light hint of the olive oil, and it's beautiful paired with the fresh basil and feta. The tomato juices and vinegar drizzle down onto the crisp-tender beans, which retained just the right crunch.  In sum, this recipe feels meant to be eaten al fresco on a warm summer evening.


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