Vegetables Every Day
by Jack Bishop
This terrific cookbook offers selection tips, preparation instructions and hundreds of recipes for wonderful vegetable dishes. A lovely dish, this recipe captures some of the best flavors of summer in one light salad. For the best eye-pleasing results, use a mix of green and yellow wax beans. Serve with plenty of bread to sop up the juices from the salad.
HarperCollins Publishers (available at www.amazon.com)

Green Bean Salad with Tomatoes and Feta

  • 1 pound green and yellow beans, ends snapped off
  • 2 medium ripe tomatoes (about one pound), cored and cut into 1/2" cubes
  • 1 small shallot, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons minced fresh parsley leaves
  • Freshly ground black pepper
  • 2 ounces feta cheese, crumbled (1/2 cup)
  • 2 tablespoons extra-virgin olive oil

    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. Serves 4 to 6 as a first course. 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.


    • Recipe Seeds: Beans, Tomatoes

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