Tomato-Green Bean Salad Recipe

Tomato-Green Bean Salad Recipe photo by Taste of Home

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Feta cheese adds a salty kick to this fuss-free salad. Estelle suggests making it a day ahead so that the flavors can meld. Estelle Lauletta — Boston, Massachusetts

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Tomato-Green Bean Salad Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

1/2 pound fresh green beans, trimmed
1-1/2 cups cherry tomatoes, halved
3/4 cup pitted ripe olives, halved
1/4 cup Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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2/3 cup crumbled feta cheese

Directions

Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
In a large bowl, combine the beans, tomatoes and olives. Drizzle with dressing; toss to coat. Chill until serving. Just before serving, sprinkle with cheese. Yield: 4 servings.

Nutritional Facts 1 cup equals 153 calories, 11 g fat (3 g saturated fat), 10 mg cholesterol, 626 mg sodium, 9 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Tomato-Green Bean Salad in Simple & Delicious July/August 2009, p15

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.