I whipped this up in the kitchen last night with my delicious orange russian heirloom tomatoes! It was so good, that I didn’t have the presence of mind to take a photo of it, but I did stop to write it down as I was nibbling on the last of the olives.
This salad has a wonderful lemony taste and a great salty finish from the feta cheese and Greek olives. Eat it right away or leave in the refrigerator overnight. Filling, healthy and vegetarian.
Makes 3-4 servings. Per serving: Cal 167, Fat 4g, Dietary fiber 14g; Total Cal 573, Fat 13.5g, Dietary fiber 46g; Olive oil is not calculated, but adds 30 cal and 3g fat per serving. All ingredient amounts are approximate.
Approximate time to prepare: 15 minutes
1 bag of fresh green beans, trimmed
½ can of kidney beans (red or white – add more if desired to suite your taste)
3 small to medium tomatoes, chopped
1 slice of a large red onion, minced
½ cup of mixed Greek olives, whole – about 12
½ cup of fat-free feta cheese
Salt and pepper to taste
1 tbsp olive oil (optional)
Herbs like oregano and basil good additions to the salad as well. All ingredient amounts are approximate.
Large bowl with lid or large storage container with lid
Pot with steaming colander and lid to steam the green beans
Steam green beans for about 7-10 minutes. Remove and pour cold water over until they become cool. Cut the beans in half (to make them more bite-sized) and put them in a large bowl.
Add the kidney beans, tomatoes, red onion, and mixed Greek olives.
Squeeze the lemon juice over everything, drizzle olive oil (optional) and gently shake with the lid on to mix.
Add feta cheese on top, salt and pepper to taste.