Balsamic Green Bean Salad

• Vegetarian
• Gluten free

• Produce

  • 1 trimmed and cut into 2-inch pieces 2 pounds fresh green beans, fresh
  • 4 cups Cherry tomatoes
  • 1/4 tsp Garlic powder
  • 1 Red onion, large

• Condiments

  • 3 tbsp Balsamic vinegar
  • 3 tbsp Lemon juice
  • 1/4 tsp Mustard, ground

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1 cup Feta cheese

Found on tasteofhome.com

Description

Ingredients

• 2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground mustard
• 1/8 teaspoon pepper
• 1 large red onion, chopped
• 4 cups cherry tomatoes, halved
• 1 cup (4 ounces) crumbled feta cheese

Directions

• Directions Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place into ice water. Drain and pat dry. In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese. Yield: 16 servings (3/4 cup each). Originally published as Balsamic Green Bean Salad in Healthy Cooking October/November 2009, p51 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition