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Green Bean Salad with Cherry Tomatoes and Feta

Name: Green Bean Salad with Cherry Tomatoes and Feta
Total time: 40 min
Ingredients: 1 1/2 pounds, green beans, trimmed and cut into 1- to 2-inch lengths; 1/4 teaspoon, table salt, plus salt for blanching; 12 ounces, cherry tomatoes, halved; 1/4 cup, extra-virgin olive oil; 2 tablespoons, chopped fresh mint; 2 tablespoons, chopped fresh parsley; 1 tablespoon, lemon juice; 1/4 teaspoon, pepper; 2 ounces, feta cheese, crumbled (½ cup)

By Andrew Janjigian ･ Appears in Cook's Illustrated July/August 2019, America's Test Kitchen TV

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 Serves 4 to 6

TIME 40 minutes

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

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Gather Your Ingredients

1 ½ pounds green beans, trimmed and cut into 1- to 2-inch lengths

¼ teaspoon table salt, plus salt for blanching

12 ounces cherry tomatoes, halved

¼ cup extra-virgin olive oil

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh parsley

1 tablespoon lemon juice

¼ teaspoon pepper

Key Equipment

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

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.

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.

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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