Green and Yellow Beans with Feta Cheese
When you do a lot of entertaining you learn to compose menus with items that do not require your attention at the last minute. Most people do not hire help in the kitchen so you have to be careful not to create menus that will keep you in the kitchen instead of on the patio with your company. When I have people over I try to make a few salads or vegetable dishes that can be prepared in advance and served at room temperature. This dish is one of those. You can cook the beans in advance and have them sit for a while waiting for dinner or sit on the buffet table without compromising the quality. I don’t use vinegar in the dressing because the acid would turn the green beans yellow when sitting around. If you need some acidity you can add it at the last moment or leave a few lemon wedges around the plate. Same if I add cherry tomatoes: I would add them at the last minute because of their acidity.
1/2 lb yellow beans
1/2 lb green beans
3 tablespoons olive oil
1 cup feta cheese, crumbled
1/3 cup chopped parsley
1/4 cup chopped chives and a few chives for garnish
Bring a 2″ deep skillet with water to a boil. Add a pinch of salt and the yellow beans and cook at a steady boil until the beans are tender but not mushy. Remove from the pan and set aside.
Add the green beans to the pan with the same water and continue cooking until they are cooked through but not mushy. Don’t cover the pan with the green beans in it. Some acidity collects if it’s covered and it may discolour the beans. When they are cooked add them to the yellow beans.
With your clean hands toss the yellow and green beans together. I usually leave them full length but sometimes cut them in half.
Drizzle the olive oil over the beans and toss to coat.
Add the parsley and chives and mix.
Scatter the cheese over the beans and mix it in gently. The cheese is pretty salty so you don’t necessarily need salt but it’s up to you.
Transfer the beans to a serving platter and set aside until ready to serve.