Ingredients
- 2 lbs. fresh green beans, trimmed and cut into 1-1/2 in. pieces
- 1/4 cup olive oil
- 3 Tbsp lemon juice
- 3 Tbsp balsamic vinegar
- 1/4 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp ground mustard
- 1/8 tsp. pepper
- 1 large red onion, chopped
- 4 cups cherry tomatoes, halved
- 1 cup (4 oz.) crumbled feta cheese
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Balsamic Green Bean Salad
Time: 30 minutes prep, 1 hours cook
Servings: 16 servings
Directions
- 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.
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Summary
I prepared this salad on thanksgiving evening, and everybody liked it! The tangy flavors and crunch of this eye-appealing side complement any special meal or holiday potluck. Also, the best part is that you can prepare it ahead.
Menus and Pairings
Reviews
December 1, 2009
That's one of my favorite salads. Perfect balance of healthiness and taste.I've cooked/tasted this recipe!
Comments
November 28, 2009This 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.
