Balsamic Green Bean Salad

The 4th of July means picnics, cookouts, BBQ.  Try this wonderful salad on the 4th with you cookout.

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: 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. 

Yield: 16 servings.  3/4 cup service equals 77 calories.

Thanks to Taste of Home for this recipe.

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