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

Best Salad. Buy the freshest beans you can find for this simple dish. Then combine them with sherry vinegar, extravirgin olive oil, fresh basil, and good-quality feta cheese for a stellar summer salad. --Recipe by Jack Bishop (June 2001)

Yield: 8 servings

Ingredients

• 4  cups  water
• 3/4  pound  wax beans, trimmed
• 3/4  pound  green beans, trimmed
• 2  cups  chopped tomato
• 1  tablespoon  sherry vinegar
• 2  teaspoons  extravirgin olive oil
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  thinly sliced fresh basil
• 1/2  cup  (2 ounces) crumbled feta cheese

Preparation

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 sliced basil and 1 tablespoon cheese.

Nutritional Information

Calories:

67 (39% from fat)

Fat:

2.9g (sat 1.3g,mono 1.2g,poly 0.3g)

Protein:

3g

Carbohydrate:

8.7g

Fiber:

2.3g

Cholesterol:

6mg

Iron:

1.1mg

Sodium:

246mg

Calcium:

73mg