Green Bean Salad with Tomato, Eggs and Feta

I made this salad for dinner, without avocado but with hard-boil egg for a full meal. Recipe adapted from Simply Recipes.


Yield: 2 serving

4 cups fresh green beans
1/3 cup sweet onion, sliced
1 garlic clove, minced
2 tbsp. lime juice
1/2 teaspoon dried oregano
1/2 cup packed, chopped cilantro
1 jalapeƱo chili peppers, sliced
1/3 cup crumbled feta cheese
2 medium tomatoes, cut into wedges
2 medium hard-boiled eggs

Bring some water to a boil. Add the beans and simmer until just crisp tender, about 5 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely. OR use microwave bag and cook beans 4 minutes.

Place beans in a large bowl. Gently mix in the the lime juice, onion, jalapeƱos, salt, oregano and cilantro. Let sit for half an hour.

3 When ready to serve, gently mix in feta cheese. Serve the egg slices and tomato wedges on the side or mixed into the salad.

1 serving is about 225 calories

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