How to Make Green Bean Salad with Cherry Tomatoes and Feta

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories, while ricotta is often more affordable.

Trim the ends of 1.5 pounds of green beans and cut them into 1 to 2 inch pieces.

Boil 2 quarts of water and add 1/4 cup of salt to it.

Once the water is boiling, add the green beans and let them cook for 5 to 8 minutes until tender but not army green.

After 7 minutes, drain the green beans in a colander and transfer them to an ice bath to stop the cooking process.

Use a salad spinner to spin the green beans dry to avoid a watery salad dressing.

In a mixing bowl, add the green beans and 12 ounces of halved cherry tomatoes.

Chop about 2 tablespoons of mint leaves and add them to the bowl.

Add 2 tablespoons of chopped parsley to the bowl.

Pour in 1 tablespoon of lemon juice, 1/4 cup of extra virgin olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper into the bowl.

Toss the salad to ensure everything is covered in oil and seasonings.

Transfer the salad to a platter and top with 1/2 cup of crumbled feta cheese for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens