Kitchen Garden Seeds

Green Bean Salad with Tomatoes and Feta
Jack Bishop Author * Vegetables Every Day
Recipe Seeds
Vegetables Every Day
HarperCollins Publishers

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.
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.