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Green and Yellow Bean Salad With Chunky Tomato Dressing and Feta

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“A stellar summer salad. This recipe came from "Cooking Light" magazine SEPT 2007 edition. Its wonderful, light and low in calories.”
READY IN:
15mins
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 4 cups water to a boil in a medium saucepan. Cook the beans in boiling water for 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.
  2. Combine tomato and next 4 ingredients (through pepper) in a bowl. Divide beans evenly among 8 plates. Top each serving with 1/4 cup tomato mixture. Sprinkle each serving with 1 tablespoon slices basil and 1 tablespoon cheese.
  3. You may also just mix and toss everything together.

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