Green Bean Salad With Tomatoes And Feta - cooking recipe

Ingredients

1 lb green beans, green and yellow, ends snapped off
2 medium tomatoes, ripe (about one pound)
1 small shallot, minced
1 tablespoon lemon juice
2 tablespoons fresh parsley leaves, minced
fresh ground black pepper
2 ounces feta cheese, crumbled (1/2 cup)
2 tablespoons extra virgin olive oil

Preparation

Bring several quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook until crisp-tender, about 5 minutes. Drain, shake dry and then spread out over a clean towel so they dry quickly. Let the beans cool to room temperature.
Combine the tomatoes, shallot, oil, lemon juice, parsley and pepper to taste in a large serving bowl.
Add the beans and adjust the seasonings, using salt sparingly.
Sprinkle the feta cheese over the salad and serve immediately.
Variation: Use 1 tablespoon walnut oil and 1 tablespoon extra-virgin olive oil. Sprinkle the salad with 1/3 cup toasted and coarsely chopped walnuts and crumbed goat cheese (instead of the feta) just before serving.