Tomato and String Bean Salad

By LaLaCooks

PointsPlus values per serving: 2

Ingredients

• 1/4 lb green beans, ends trimmed
• 1/4 lb yellow wax beans, ends trimmed
• 1/3 to 1/2 Red Wine and Feta Vinaigrette (see recipe below)
• 2 Tbsp crumbled feta cheese
• 10 cherry tomatoes
• 1 tsp dry Greek oregano
• 1/2 small red onion, thinly sliced
• 6 small, picked sprigs parsley, torn
• 6 small, picked sprigs dill, torn
• 16 leaves fresh mint, torn
• Kosher salt and coarsely cracked black pepper

Details

Servings 6
Adapted from weightwatchers.com

Preparation

Step 1

Prepare an ice water bath and bring a pot of salted water to a boil. Blanch the beans until tender but still snappy, about 3 minutes, then shock them in the ice water bath and swish around. Drain well and dry on a clean towel.

In a bowl, combine the beans, vinaigrette, feta, tomatoes, oregano, red onion and torn herbs. Toss well with clean hands. Taste and adjust the seasoning with kosher salt and pepper.

**The PointsPlus values for this recipe were calculated based on 6 servings.

Notes
In summer you’ll want to use ripe tomatoes, but at Easter time, cherry tomatoes have the best taste.