Carrot Bread | Main | For Want of a Tart Pan

Main

About me

Cooking for Kids

Cookbooks

Recipe Search

2009
  January
2008
  November
  September
  June
  January
2007
  December
  November
  October
  September
  August
  June
  May
  April
  March
  February
  January
2006
  December
  November
  October
  September
  August
  July
  June
  May
  April
  March
  January
2005
  December
  November
  October
  July
  June
  May
  April
  March
  February
  January
2004
  December
  November
  October
  September
  August
  July
  June
  May

 Subscribe with Bloglines

Food Blogs
Food Related
Not Food
Subscribe in NewsGator Online



Add to Google
The Best Salad
Sep 15th, 2007



Cooking Light's September issue celebrates their 20th anniversary, and they editors have compiled a list of their favorite recipes over the past twenty years in various categories. This is their favorite salad recipe, green and yellow beans topped with vinegary tomatoes, basil, and feta. I think calling it a salad is kind of arbitrary - I'm not exactly sure what separates a vegetable side from a vegetable salad - but regardless it's easy, makes good use of end of the summer ingredients, and had me tilting my bowl to slurp up the last of the vinegary dressing.

The only changes I made from the recipe as given below were to snap the beans into bite sized pieces rather than serving them whole, and substituting lemon basil for the Italian kind, just because that's what I had on hand. It's a great substitution though, providing both spicy basil and tangy lemon notes to the dish.

The salad goes well as a side for fish or roast chicken, and the leftovers are good for lunch with some brown rice or barley.


Green and Yellow Bean Salad w/ Chunky Tomato Dressing & Feta

4 cups water
3/4 pound wax beans, trimmed
3/4 pound green beans, trimmed
2 cups chopped tomato
1 tbsp sherry vinegar
2 tsp extravirgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup thinly sliced basil
1/2 cup (2 ounces) crumbled feta cheese


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.

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. Spinkle each serving with 1 tbsp sliced basil and 1 tbsp cheese.

-Cooking Light, September 2007
Print Recipe

Comments

Hooray! Something low carb!!

So, I have these kinds of vinegars: rice, red wine, white wine, balsamic, raspberry, apple, and distilled. No sherry vinegar. What do you suggest I use, or is it vital to use the sherry vinegar.

-posted by Mom on Sep 17th, 2007
I don't think the sherry vinegar is vital ~ I probably would use the red wine vinegar, maybe with just a dash of balsamic for sweetness.

-posted by kymm on Sep 18th, 2007
Did Cooking Light give a carb count on this?

-posted by Mom on Sep 20th, 2007
It says the recipe makes 8 servings and the carb count is 8.7 grams per serving.

-posted by kymm on Sep 21st, 2007
© 2006, Kimberly Cooperrider | kymmco@excite.com