This is a print preview of "Balsamic Green Bean Salad" recipe.

Balsamic Green Bean Salad Recipe
by Mary Shaldibina

Balsamic Green Bean Salad

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.

Rating: 4.7/5
Avg. 4.7/5 3 votes
Prep time: United States American
Cook time: Servings: 16 servings

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

Directions

  1. 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.
  2. 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.