Salad vs. Vegetable: Can One Dish Serve Two Purposes?

Yes, one dish can serve two purposes—if you choose the right vegetable.  In this case, Dorothy, our hostess, picked fresh green beans.  I know many ways to cook fresh green beans, but making them the basis of a salad never occurred to me.

Dorothy combined the cold cooked beans with halved cherry tomatoes, tossed in a handful of chopped up feta cheese and topped it all with vinaigrette dressing.  What could be easier – or more colorful?  Dorothy is a fashion designer and knows how to dress a table.

Green Bean Salad – serves 4-6 

1/2 pound (8 oz.) fresh green beans, stem end trimmed
2 cups cherry tomatoes, washed and cut in half
1/2 cup minced feta cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Vinaigrette dressing 

Half-fill a medium pot with water and bring to a boil over high heat. And the green beans and cook, covered, for 5-to-6 minutes, or until they can be easily pierced with a sharp knife.  Remove the beans from the heat, drain into a colander and pour cold water over them.  When the beans are cool, cut them into 2-inch pieces. 

Combine the beans and cherry tomato halves in a serving bowl.  Add the feta cheese, salt and black pepper and toss to combine.  Add some dressing and toss again.  Serve when needed.

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