Green and Yellow Bean Salad with Chunky Tomato Dressing and Feta
Bursting with vibrant colors and fresh flavors, this Green and Yellow Bean Salad with Chunky Tomato Dressing and Feta is the perfect summer dish! Tender-crisp green and yellow beans meet a zesty, homemade chunky tomato dressing infused with garlic, fragrant basil, and red wine vinegar. A generous crumble of creamy feta cheese adds a delightful tangy finish, while the quick blanching technique helps retain the beans’ natural crispness and bright hues. Ready in just 25 minutes, this easy, healthy salad is ideal as a side dish or a light, refreshing main course. Serve it fresh or chilled to let the Mediterranean-inspired flavors meld beautifully—perfect for picnics, barbecues, or a wholesome weeknight dinner.
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Recipe Information
Ingredients
- 250 g Green beans
- 250 g Yellow beans
- 200 g Cherry tomatoes
- 3 tbsp Olive oil
- 2 cloves Garlic
- 1 tbsp Red wine vinegar
- 10 Fresh basil leaves
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 100 g Feta cheese
- 2 cups Water
Instructions
Rinse the green and yellow beans under cold water to clean them. Trim off the ends using a knife.
In a large pot, bring 2 cups of water to a boil. Add a pinch of salt and the green and yellow beans. Cook them for 4-5 minutes, or until tender-crisp.
Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process and preserve their vibrant color. Set aside.
Dice the cherry tomatoes into small, chunky pieces and place them in a medium-sized mixing bowl.
Peel and mince the garlic cloves. Add them to the bowl with the cherry tomatoes.
In the same bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to create the chunky tomato dressing.
Chop the fresh basil leaves into thin strips and stir them into the tomato dressing.
Drain the beans from the ice water and pat them dry with a paper towel. Transfer them to a large serving bowl.
Pour the chunky tomato dressing over the beans and gently toss to coat everything evenly.
Crumble the feta cheese over the top of the salad and sprinkle with a few extra basil leaves for garnish.
Serve the salad immediately or cover and refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2682 mg | 117% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 17.3 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1393 mg | 107% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3256 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
