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


3/4 pound wax beans, trimmed
3/4 pound green beans, trimmed
2 cups chopped tomato
1 tablespoon sherry vinegar
2 teaspoons extra virgin 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


1. Bring a pot of water to a boil. Cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water.

2. Combine the tomato, vinegar, oil, salt and pepper in a bowl.

3. Divide the beans evenly among 8 plates. Spoon 1/4 cup tomato mixture over each plate. Sprinkle with 1 tablespoon sliced basil and 1 tablespoon cheese each.

Serving Size:
8 Servings.
Klesick Family Farm