Green & Yellow Bean Salad with Chunky Tomato Dressing & Feta Cheese - 2 Guiding Stars
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The high water content of tomatoes makes them an excellent base for a thick dressing that brings out the best in fresh beans.


  • ¾ lb. wax beans, trimmed
  • ¾ lb. green beans, trimmed
  • 2 cups chopped tomatoes
  • 1 Tbsp. sherry vinegar
  • 2 tsp. extra-virgin olive oil
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ½ cup thinly sliced fresh basil
  • ½ cup (2 oz.) crumbled feta cheese


  1. Cook beans in boiling water until crisp-tender (5 minutes). Drain and rinse with cold water.
  2. Combine the tomato and next 4 ingredients (tomato through pepper) in a bowl.
  3. Divide the beans evenly among 8 plates. Spoon 1/4 cup tomato mixture over the beans. Sprinkle with 1 tablespoon sliced basil and 1 tablespoon cheese.
Nutritional analysis per serving: Calories 70; Total Fat 3g (4% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 6mg (2% DV); Sodium 220mg (10% DV); Total Carbohydrate 10g (4% DV); Dietary Fiber 3g (11% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 3g; Vitamin D 0% DV; Calcium 6% DV; Iron 6% DV; Potassium 6% DV; Vitamin K 45% DV; Vitamin C 20% DV; Manganese 15% DV.
Recipe by Guiding Stars at
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