Green (& Yellow Beans), Tomatoes, and Basil in a Balsamic Vinaigrette


After eating out 3 times a day for the whole 2 weeks we were away, I was very anxious to get back into the kitchen.  We decided that as a sort of "detox" diet, we would try to omit meat over the next few weeks and eat veggies as our main meal instead.  I bought a bunch of produce at the grocery store this week, even though most of it I probably could have gotten from my mom's garden, and bookmarked a bunch of recipes to use them in.  This recipe comes from For the Love of Cooking.

1/2 pound Green Beans, trimmed
1/2 pound Yellow Wax Beans, trimmed (they were out of these at the store, so I omitted)
7-8 Cherry Tomatoes, halved (I used grape tomatoes)
1 tablespoon Balsamic Vinegar
2 teaspoons Olive Oil
1 small Garlic Clove, minced
Sea Salt & Fresh Cracked Black Pepper, to taste
Fresh Basil, torn (we used about 6 leaves)
Feta Cheese, to taste

Cook the beans in boiling water for about 4 minutes, or until crisp tender.  Drain and rinse with cold water. Place the beans in a bowl with the tomatoes and basil.  In a separate bowl, combine the vinegar, oil, garlic, salt, and pepper.  Mix with a whisk until well combined and pour it onto the bean mixture.  Toss gently to coat evenly.  Sprinkle with feta cheese and serve.