Green Bean, Cherry Tomato & Feta Salad

Title: Green Bean, Cherry Tomato & Feta Salad
Subject: salt; green beans; extra virgin olive oil; lemon juice; black pepper; white kidney beans; cherry tomatoes; mint; feta cheese
Description: Green Bean, Cherry
Tomato & Feta Salad
pictured on page 132

Summer simplicity: Steam some
green beans, chop fresh mint, and
cut cherry tomatoes in half. Toss it
all together with a lemony dressing
and top with crumbled feta cheese.

PREP 20 minutes
COOK about 10 minutes
MAKES 6 accompaniment servings

salt
1 pound green beans, stem ends
trimmed
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
¼ teaspoon ground black pepper
1 can (15 to 19 ounces) white kidney
beans (cannellini), rinsed and drained
3 cups red and yellow cherry tomatoes,
each cut in half
¼ cup loosely packed fresh mint leaves,
coarsely chopped
4 ounces feta cheese, crumbled (1 cup)

Back:
1. In 12-inch skillet, heat ½ inch wa-
ter and ½ teaspoon salt to boiling
over high heat. Add green beans;
heat to boiling. Reduce heat to medi-
um-low; simmer, uncovered, 5 to 7
minutes or until beans are tender-
crisp. Drain beans and rinse under
cold running water to stop cooking.
Drain again; set aside.
2. In large serving bowl, with wire
whisk or fork, mix oil, lemon juice,
pepper, and ½ teaspoon salt. Stir in
kidney beans, tomatoes, mint leaves,
and green beans, and toss gently to
coat. Sprinkle feta on top to serve.

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# Green Bean, Cherry Tomato & Feta Salad

## Ingredients

- Salt
- 1 pound green beans, stem ends trimmed
- 3 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1/4 tsp ground black pepper
- 1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
- 3 cups red and yellow cherry tomatoes, each cut in half
- 1/4 cup loosely packed fresh mint leaves, coarsely chopped
- 4 ounces feta cheese, crumbled (1 cup)

## Instructions

1. In a 12-inch skillet, heat 1/2 inch water and 1/2 tsp salt to boiling over high heat. Add green beans; heat to boiling. Reduce heat to medium-low; simmer, uncovered, 5 to 7 minutes or until beans are tender-crisp. Drain beans and rinse under cold running water to stop cooking. Drain again; set aside.
2. In a large serving bowl, with a wire whisk or fork, mix oil, lemon juice, pepper, and 1/2 tsp salt. Stir in kidney beans, tomatoes, mint leaves, and green beans, and toss gently to coat. Sprinkle feta on top to serve.
Source: RCA0004 - Vintage Handwritten Recipes 3x5 Index Cards Grandma Grannycore Cottagecore (eBay)
Date: 2000s
Rights: Personal/Family
Format: Clipped recipe
Identifier: RCA0004-20260522-0068
Coverage: Florida, US