Green Bean and Tomato Salad
Delicious right after making it or as a cold salad. This Green Bean and Tomato Salad is bright and flavorful with tender blanched green beans, zippy feta and a zesty vinagrette. A quick and easy side dish perfect for spring, summer or fall.
Servings 4 people
Calories 233 kcal
1 1/4 lb green beans 1 lb tomatoes 1/4 cup extra virgin olive oil 2 lemons *zested, about 2 tbsp 1/4 cup lemon juice 1/2 tsp salt *plus 1 tsp for blanching green beans 1/4 tsp black pepper 1 1/2 tsp thyme 3 large garlic cloves *crushed or minced, about 2-3 tsp 1/4 cup feta crumbles
Blancing Green Beans Bring a large pot of water with approximately 3-4 quarts of water to a rapid boil. Meanwhile wash and cut ends off of green beans. Cut beans into bite size pieces, approximately 2 inches in length. Add 1 tsp of salt to water along with green beans. Cook until beans are bright green, approximately 3-5 mins. While the beans are cooking or just before cooking, add 4 cups of ice and 1 quart of cool water to a large bowl. Once beans are cooked drain and transfer to ice water. Let the beans rest in the ice water for 5 mins and then drain again making sure to remove any remaining ice cubes. Salad While the water for the green beans comes to a boil whisk together the oil, lemon zest, lemon juice, salt, pepper, thyme and garlic in a large bowl. Once the green beans are done toss into vinagrette and let marinate while preparring tomatoes and feta. Cut tomatoes and toss again. Sprinkle with crumled feta.
*Please use as many organic ingredients as possible.
See "Trimming Green Beans" section above in post for easy prepping.
Amazon Store Front for all the tools needed to make this salad. For feta lovers add in 1/2- 3/4 cup crumbles.
Calories: 233 kcal | Carbohydrates: 22 g | Protein: 6 g | Fat: 16 g | Saturated Fat: 3 g | Cholesterol: 9 mg | Sodium: 164 mg | Potassium: 687 mg | Fiber: 7 g | Sugar: 10 g | Vitamin A: 2001 IU | Vitamin C: 69 mg | Calcium: 133 mg | Iron: 2 mg