Lemony Three Bean Salad with Feta, Tomatoes, and Marjoram
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Side Dish
Servings: 4servings
Author: Susan Pridmore
Ingredients
Salad
1cupfresh shelled cranberry beansor other white bean
4cupstrimmed green and yellow beanscut into 2" lengths
3cupshalved cherry tomatoes
½cupred onion slivers
1tablespoonminced fresh marjoram + more at the end
⅔cupfeta cheese
Dressing
2tablespoonlemon juice
½teaspoonmustard
1teaspoonkosher salt
½teaspoonblack pepper
¼cupolive oil
Instructions
Salad
Fill a large, heavy pot with water and bring to a roiling boil. Add the cranberry beans and cook for 10 minutes. Add the green and yellow beans and cook for an additional 10 minutes, or until all beans are tender. Drain.
Combine the beans with the tomatoes, red onion, 1 tablespoon minced marjoram, and feta cheese in a large bowl. Toss well using a large metal spoon. Dress with the dressing (recipe below), and toss again. Serve at room temperature with a flourish of extra marjoram.
Dressing
Whisk together the lemon juice, mustard, salt and pepper until the salt is dissolved into the juice. Gradually whisk in the olive oil.