Green And Yellow Bean Salad With Chunky Tomato Dressing And Feta Cheese Recipes

GREEN BEAN FETA SALAD

Green Bean Feta Salad image

I sampled this salad at my sister-in-law's home several years ago. I've made it often since and shared the recipe with many friends. The unusual combination of ingredients makes a tasty salad that complements lots of entrees. -Cheryl Martinetto, Grand Rapids, Minnesota

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds fresh green beans, cut into 1-inch pieces
1/3 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup coarsely chopped pecans, toasted
1/2 cup chopped red onion
1 cup crumbled feta cheese

Steps:

Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place beans in a large bowl; cover and refrigerate for at least 1 hour., In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, dill, salt and pepper; shake well. Add pecans and onion to beans. Drizzle with dressing; toss to coat. Sprinkle with cheese. Serve immediately with a slotted spoon.

Nutrition Facts : Calories 332 calories, Fat 29g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 384mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein.

GREEN BEAN AND FETA SALAD

Green Bean and Feta Salad image

A tasty salad using fresh green beans and feta cheese in a tangy dressing.

Provided by LIZ1888

Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes

Time 4h35m

Yield 5

Number Of Ingredients 12

Ingredients

1 ½ pounds fresh green beans
1 sweet onion, peeled
2 cloves garlic, chopped
½ cup rice wine vinegar
½ cup apple cider vinegar
⅓ cup canola oil
1 tablespoon white sugar
¾ teaspoon salt
ground black pepper to taste
1 dash hot sauce
1 dash Worcestershire sauce
4 ounces feta cheese, crumbled

Steps:

Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

Nutrition Facts : Calories 259.3 calories, Carbohydrate 15.8 g, Cholesterol 20.2 mg, Fat 19.9 g, Fiber 5 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 618.4 mg, Sugar 6.4 g

GREEK GREEN BEAN SALAD WITH FETA AND TOMATOES

Greek Green Bean Salad with Feta and Tomatoes image

This cold green bean salad is made with feta cheese and tomatoes and is one of my favorite salads for a picnic or a barbeque. I make this amount for 2 or 3 people, but you can easily double or quadruple the recipe.

Provided by Gundi

Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes

Time 45m

Yield 3

Number Of Ingredients 9

Ingredients

1 pound fresh green beans, trimmed
3 tomatoes, chopped
¼ cup olive oil
2 tablespoons white balsamic vinegar
salt and freshly ground black pepper to taste
1 shallot, minced
¼ cup chopped fresh parsley
1 clove garlic, minced
2 ounces crumbled feta cheese

Steps:

Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 22.4 g, Cholesterol 16.8 mg, Fat 22.6 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 287 mg, Sugar 8.8 g

GREEN BEAN AND TOMATO SALAD

Green Bean and Tomato Salad image

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Provided by Pierre Franey

Categories easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

Steps:

Trim ends of beans and leave them whole.
Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
Cut away the core of each tomato, and cut it into wedges.
In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams

GREEN AND YELLOW BEAN SALAD WITH CHUNKY TOMATO DRESSING AND FETA

Green and Yellow Bean Salad With Chunky Tomato Dressing and Feta image

A stellar summer salad. This recipe came from "Cooking Light" magazine SEPT 2007 edition. Its wonderful, light and low in calories.

Provided by Rachellt3

Categories Vegetable

Time 15m

Yield 8 , 8 serving(s)

Number Of Ingredients 10

Ingredients

4 cups water
3/4 lb wax bean, trimmed
3/4 lb green beans, trimmed
2 cups tomatoes, chopped
1 tablespoon sherry wine vinegar
2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup fresh basil, thinly sliced
1/2 cup feta cheese, crumbled

Steps:

Bring 4 cups water to a boil in a medium saucepan. Cook the beans in boiling water for 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.
Combine tomato and next 4 ingredients (through pepper) in a bowl. Divide beans evenly among 8 plates. Top each serving with 1/4 cup tomato mixture. Sprinkle each serving with 1 tablespoon slices basil and 1 tablespoon cheese.
You may also just mix and toss everything together.

Nutrition Facts : Calories 68.8, Fat 3.4, SaturatedFat 1.6, Cholesterol 8.3, Sodium 260.8, Carbohydrate 8, Fiber 3.1, Sugar 3, Protein 3.3

GREEN-BEAN AND FETA SALAD

Green-Bean and Feta Salad image

Juicy green beans and tangy feta cheese pair well with Grilled Butterflied Leg of Lamb.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Number Of Ingredients 8

Ingredients

2 pounds green beans, trimmed
Coarse salt and ground pepper
1/3 cup olive oil
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
2 cups quartered cherry tomatoes
1/2 cup sliced scallions
1/2 cup crumbled feta cheese

Steps:

Cook beans in a large pot of boiling salted water until crisp-tender, 6 to 8 minutes. Drain in a colander; run under cold water to stop cooking.
Whisk oil with vinegar and mustard; season with salt and pepper.
Toss beans with vinaigrette, tomatoes, scallions, and feta.

GREEN BEAN, YELLOW BEAN AND CHERRY TOMATO SALAD

Green Bean, Yellow Bean and Cherry Tomato Salad image

Categories Salad Onion Tomato Side Picnic Basil Green Bean Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

3/4 pound green beans, trimmed
3/4 pound yellow wax beans, trimmed
3 cups cherry tomatoes (about 14 ounces), halved
1 medium-size red onion, thinly sliced
1/2 cup thinly sliced fresh basil
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/4 teaspoon sugar

Steps:

Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)
Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.

TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL

Tomato-Green Bean Salad With Chickpeas, Feta and Dill image

This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.

Provided by David Tanis

Categories easy, salads and dressings, vegetables, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt and black pepper
3/4 pound green beans, preferably slender haricots verts, trimmed
2 tablespoons lemon juice, from 1 small lemon
1 tablespoon red wine vinegar
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, mixed colors, halved
2 cups cooked chickpeas (from 1 cup dried chickpeas or 1 15-ounce can), cooled and drained
4 ounces feta, crumbled (1/2 cup)
2 to 3 tablespoons roughly chopped dill, for serving
Pinch of dried oregano, for serving

Steps:

Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
To serve, sprinkle generously with dill and oregano.

GREEN BEAN AND CHERRY TOMATO SALAD WITH HERB DRESSING

Green Bean and Cherry Tomato Salad with Herb Dressing image

Categories Salad Bean Tomato Quick & Easy Summer Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds slender green beans, trimmed, cut into 2-inch pieces
3/4 cup chopped seeded tomatoes
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 cup chopped fresh Italian parsley
1 cup halved cherry tomatoes

Steps:

Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl.
Mix next 5 ingredients in small bowl; stir into beans. Season with salt and pepper. Garnish with parsley and cherry tomatoes.

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