|The Best Salad|
Sep 15th, 2007
Cooking Light's September issue celebrates their 20th anniversary, and they editors have compiled a list of their favorite recipes over the past twenty years in various categories. This is their favorite salad recipe, green and yellow beans topped with vinegary tomatoes, basil, and feta. I think calling it a salad is kind of arbitrary - I'm not exactly sure what separates a vegetable side from a vegetable salad - but regardless it's easy, makes good use of end of the summer ingredients, and had me tilting my bowl to slurp up the last of the vinegary dressing.
The only changes I made from the recipe as given below were to snap the beans into bite sized pieces rather than serving them whole, and substituting lemon basil for the Italian kind, just because that's what I had on hand. It's a great substitution though, providing both spicy basil and tangy lemon notes to the dish.
The salad goes well as a side for fish or roast chicken, and the leftovers are good for lunch with some brown rice or barley.
Green and Yellow Bean Salad w/ Chunky Tomato Dressing & Feta4 cups water
3/4 pound wax beans, trimmed
3/4 pound green beans, trimmed
2 cups chopped tomato
1 tbsp sherry vinegar
2 tsp extravirgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup thinly sliced basil
1/2 cup (2 ounces) crumbled feta cheese
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. Spinkle each serving with 1 tbsp sliced basil and 1 tbsp cheese.
-Cooking Light, September 2007