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Tomato-Green Bean Salad

Feta cheese adds a salty kick to this fuss-free salad. Estelle suggests making it a day ahead so that the flavors can meld. Estelle Lauletta — Boston, Massachusetts
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 1/2 pound fresh green beans, trimmed
  • 1-1/2 cups cherry tomatoes, halved
  • 3/4 cup pitted ripe olives, halved
  • 1/4 cup Italian salad dressing
  • 2/3 cup crumbled feta cheese

Directions

  • 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 immediately place beans in ice water. Drain and pat dry.
  • In a large bowl, combine the beans, tomatoes and olives. Drizzle with dressing; toss to coat. Chill until serving. Just before serving, sprinkle with cheese.
Nutrition Facts
1 cup: 153 calories, 11g fat (3g saturated fat), 10mg cholesterol, 626mg sodium, 9g carbohydrate (4g sugars, 4g fiber), 5g protein.

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  • pajamaangel
    Jun 28, 2013

    No comment left

  • Crystal743
    May 27, 2013

    No comment left

  • BellaWella
    Jul 11, 2009

    RE: Tomato-Green Bean SaladVery tasty. I added some granulated garlic, oregano, salt, and pepper. I will definitely serve it again.Estelle is right, try to make it 24 hr. ahead, I had to serve it sooner and it was still good but it didn't have the same intensity of flavor.BellaWella

  • PaulaPorter
    Jun 23, 2009

    No comment left

  • Gloria Ramage
    Jun 12, 2009

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