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Balsamic Green Bean Salad

Course Salads & Dressings
Prep Time 30 minutes
Total Time 30 minutes
Servings 16 3/4 cup each

Ingredients

  • 2 lbs green beans fresh, trimmed and cut into 1-1/2-inch pieces
  • 1/4 cup olive oil
  • 3 tbs lemon juice
  • 3 tbs balsamic vinegar
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp ground mustard
  • 1/8 tsp pepper
  • 1 large red onion
  • 4 cups cherry tomatoes halved
  • 1 cup 4 oz feta cheese crumbled

Instructions

  • 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 in 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.

Notes

Balsamic Green Bean Salad

Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan
Test Kitchen Tips
  • This salad acts best as a side for your favorite spaghetti recipes.
  • Instead of snapping off the ends of each green bean-like Grandma did, trim a bunch in seconds. Gather beans in a small pile, lining up the tips on one side. Cut off tips with a single slice using a chef’s knife. Flip the pile over and do the same on the other side.