Cook beans safely
Green beans must not be eaten raw. Cook them at least until they are cooked and try a particularly thick specimen.
Mediterranean Recipe
Bean tomato salad with feta
The beans are boiled tender but firm and directly coldly deterred. Cherry tomatoes, red onion, parsley and feta come together with a vinaigrette of red wine vinegar only afterwards.
Total time
30 min
Calories
285 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Cook green beans with a bite and season to taste
Beans need plenty of salt water and must be fully cooked, but should retain their structure. refreshing in cold water stops the cooking process and preserves the colour. Season the still slightly warm beans first with the dressing; then they absorb vinegar, mustard and olive oil particularly well.
Quick Dinners
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Recipe
Bean tomato salad with feta
Green beans, sweet tomatoes and salty feta produce a filling summer salad. A mustard-herb dressing combines the vegetables without weighing it down.
Ingredients
4 servings
Method
-
1
Prepare beans
Wash beans, cut off ends and halve very long specimens. Provide a bowl of cold water.
-
2
Cook beans completely
Boil plenty of salt water and cook the beans for 8 to 10 minutes depending on the thickness. They should be tender but firm, but no longer raw. Drain and immediately deter cold.
-
3
Emulsifying dressing
Mix olive oil, red wine vinegar, mustard, honey and garlic. Season with salt and pepper.
-
4
Mix salad
Drain the beans well and mix with two-thirds of the dressing. Gently add tomatoes, onion and parsley.
-
5
Add Feta
Roast feta over the salad, add the rest of the dressing and leave the salad at room temperature for 10 minutes before serving.
Kitchen know-how
Tips for Bean tomato salad with feta
Add tomatoes last
Tomatoes quickly lose juice with salt. Only lift it after the marinated beans so that the dressing remains concentrated.
Variations
How to adapt this recipe
Add 240 g of washed off white beans from the can. This makes the salad more filling and also provides vegetable protein.
Leave the feta and add 80 g of roasted almonds or pumpkin seeds. Maple syrup replaces the honey in the dressing.
Nutrition per serving
285kcal
17.0 gCarbohydrates
11.0 gProtein
19.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Bean tomato salad with feta
You can mix beans and dressing the day before. Tomatoes, parsley and feta are added for better freshness just before serving.
Thin beans usually take eight, thicker about ten minutes. They must be fully cooked, but may still have a light bite.
He accompanies grilled bread, fish or chicken. With additional white beans or potatoes, he himself becomes a full meal.
Residual water on the beans and early salted tomatoes dilute the vinaigrette. Drain the beans well and add tomatoes only at the end.
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