Healthy Green Bean and tomato salad with Feta is the choice for today at the chefs’ kitchen table. I remember when we first moved here from Wisconsin. The first evening at the house, we had finished unloading our belonging and I decided to walk to a little store a block away to get us a couple of bottles of water. It was dusk, and on the way back, I tripped over a small rock and fell. I didn’t get hurt and didn’t think much about it.
A few months later, while walking along a nature trail, I again tripped over a small rock and fell, skinning my leg which bled much more than it should and got my wife upset. She pointed out that as we age we don’t lift our feet like we do when we are younger and thus it is easier to lose our balance.
Which brings us to today’s recipe. Healthy Green Bean and Tomato salad with Feta is part of a balanced eating plan that you get when you eat a whole foods diet. There are so many wonderful foods available fresh that there is very little reason to be eating processed foods.
This versatile fresh food salad combines garden fresh herbs and veggies with the delicious salty flavor of Feta cheese. It takes less than 20 minutes to put together and can be enjoyed either warm or cold. Served with a chilled glass of fresh lemonade or iced tea and you have the making of a great lunch.
- 1½ lbs. fresh green beans, tips removed and cut in half
1 pintvine ripe grape tomatoes, washed and cut in half
- 1 T. fresh basil leaves, finely chopped
- 1 T. fresh parsley leaves, finely chopped
- 3 T. extra virgin olive oil
- 2 T. sherry vinegar
- Sea salt and freshly ground black pepper, to taste
- 1 c. Feta cheese, crumbled
- Over high heat, bring a large pot of salted water to a boil. Add green beans and cook until crisp tender, approximately 3-4 minutes. Drain the green beans and then transfer to a large bowl of ice water to prevent further cooking.
- Remove green beans from the ice bath and pat dry before adding to a large glass or other non-reactive bowl. Add the tomatoes, basil, parsley, olive oil, and vinegar to the bowl and toss to combine. Season with salt and pepper, to taste.
- Gently fold in crumbled Feta cheese and serve immediately. Salad can also be chilled and served cold on chilled salad bowls, which is my choice.
Vine ripe tomatoes are loaded with Vitamins C, B9 and K along with potassium, magnesium, copper and a load of other nutrients.
Fresh green beans contain B1, calcium, omega-3 fatty acids, protein, potassium and much, much more.
Try the Healthy Green Bean and Tomato salad with Feta and see how great whole food taste.
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