Balsamic Green Bean Salad Tuesday, June 12, 2012

Ingredients

2 pounds fresh green beans, trimmed and cut into 1-1/2-inch 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 ounces) crumbled feta cheese

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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