�Yellow wax beans in the salad complement a traditional green bean salad nicely. If wax beans are unavailable, use extra green beans in their place.�
� lb wax beans, trimmed (approx 360 grams)
� lb green beans, trimmed (approx 360 grams)
2 c chopped tomato
1 T sherry vinegar
2 tsp extra-virgin olive oil
� tsp salt
� tsp freshly ground black pepper
� c thinkly sliced fresh basil
� c (2 ounces/60 grams) crumbled feta, or more to taste
1. Cook beans in boiling water for 5 minutes or until crisp-tender. Drain and rinse with cold water.
2. Combine the tomatoe and next 4 ingredients (tomato thru pepper) in a bowl. Divide the beans evenly among 8 plates. Spool � c of the tomato mixture over the beans. Sprinkle with 1 T sliced basil and 1 T cheese.
Yield: 8 servings
Personal Notes:
I did not have sherry vinegar, so I used red wine vinegar instead (or regular sherry). I did not serve individually, but tossed the beans with tomatoes and feta in a bowl for serving on a buffet.
Reprinted From: CookingLight, June 2001.