2 lbs. fresh green beans, trimmed and cut into 1-1/2-in pieces
1/4 c. olive oil
3 T. lemon juice
3 T. balsamic vinegar
1/4 t. salt
1/4 t. garlic powder
1/4 t. ground mustard
1/8 t. pepper
1 large red onion, chopped
4 c. cherry tomatoes, halved
1 c. (4 oz.) crumbled feta cheese
Instructions
Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in tomatoes and cheese.
Serve up these green beans in a whole new way! The gtangy flavors and crunch of this eye-appealing side complement any special meal or holiday potluck.
Serving
Suggestions
This dish serves a crowd. If you end up with leftovers, mix them with cooked pasta and diced turkey breast for a speedy lunch or dinner.
Originally Submitted
4/18/2010
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