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UW Health SMPH
American Family Children's Hospital

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Green Bean and Tomato Greek Salad

When fresh beans and tomatoes are in season, try this colorful salad. This is a simple way to enjoy vegetables.

1 pound fresh green beans, ends snipped
2 cups small grape or cherry tomatoes, cut in half
1/2 cup thinly sliced red onion
3/4 cup reduced fat feta cheese, crumbled
Green Bean and Tomato Greek Salad
1/4 cup red wine vinegar
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1/2 teaspoon oregano
1 teaspoon fresh thyme leaves or 1/4 teaspoon dry thyme
4 large fresh basil leaves
1/4 cup fresh parsley
1/3 cup extra virgin olive oil
salt and pepper to taste
juice of 1 fresh lime, optional

Cook beans in boiling salted water until tender-crisp. Drain and chill under cold running water. Pat beans dry with a towel. In a large serving bowl, combine green beans, tomatoes, onions, and feta cheese.

Combine all dressing ingredients except lime juice in a small food processor. Blend until smooth. Pour desired amount of dressing on bean mixture and toss to mix. Squeeze fresh lime juice over individual servings if desired.

Serves 6

Nutritional Information per serving

Calories 175
Fat, Gm. 14
Protein, Gm. 5
Carbs, Gm. 10
Cholesterol, Mg. 0
Fiber, Gm. 3.2