Green Bean Salad with Cherry Tomatoes and Feta

For deeply flavored, tender, bright-green beans, we turned to an unexpected source for inspiration: the ocean.

A cookbook recipe exclusively for ATK Essential members from The Complete Summer Cookbook

YIELD 4 to 6

TIME 40 minutes

The Complete Summer CookbookA cookbook recipe exclusively for ATK Essential members from The Complete Summer Cookbook

Gather Your Ingredients

Key Equipment

Key Equipment - The Best Saucepans

Before You Begin

*

If you don't own a salad spinner, lay the green beans on a clean dish towel to dry in step 2. The blanched, shocked, and dried green beans can be refrigerated in a zipper-lock bag for up to two days.

Instructions

1.

Bring 2 quarts water to boil in large saucepan over high heat. Add green beans and ¼ cup salt, return to boil, and cook until green beans are bright green and tender, 5 to 8 minutes.

2.

While green beans cook, fill large bowl halfway with ice and water. Drain green beans in colander and immediately transfer to ice bath. When green beans are no longer warm to touch, drain in colander and dry thoroughly in salad spinner.

3.

Place green beans, tomatoes, oil, mint, parsley, lemon juice, pepper, and salt in bowl and toss to combine. Transfer to platter, sprinkle with feta, and serve.

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