Green (or Yellow Wax) Bean Salad with Tomatoes and Feta Cheese

This light salad is a delicious side dish to accompany any grilled meat, chicken or fish. You can use green beans, yellow wax beans, or a combination of the two for a colorful presentation. This recipe was found in the book “Vegetables Every Day,” written by Jack Bishop (HarperCollins Publishers Inc., New York, NY, 2001).
Servings: 4-6
1 pound Green beans or Yellow wax beans, or a combination of the two, ends snapped off
2 medium ripe Tomatoes (about 1 pound), cored and cut into 1/2-inch cubes
1 small Shallot, minced (Note from Dee: I seldom have shallots on hand, so I have used green onions or scallions with equally good results)
2 Tablespoons Extra-Virgin Olive Oil
1 Tablespoon Lemon juice
2 Tablespoons minced fresh Parsley leaves
Freshly ground Black pepper
2 ounces Feta cheese, crumbled (about 1/2 cup)
1. In a large saucepan, bring several quarts of water to a boil. Add the beans and salt to taste. Cook until crisp-tender, about 5 minutes.
2. Drain, shake dry, and then spread out over a clean towel so they dry quickly. Allow the beans to cool to room temperature.
3. Combine the tomatoes, shallot or green onion, oil, lemon juice, parsley and pepper to taste in a large serving bowl.
4. Add the beans and adjust the seasonings, using salt sparingly. Sprinkle the feta cheese over the salad and serve immediately.

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