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Balsamic Green Bean Salad

Name: Balsamic Green Bean Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 16 servings (3/4 cup each).
Cuisine: Europe, Italian
Ingredients: 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

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

Ingredients

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 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.

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.

Check out 50 more recipes to make with green beans.

Nutrition Facts

3/4 cup: 77 calories, 5g fat (1g saturated fat), 4mg cholesterol, 112mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic exchanges: 1 vegetable, 1 fat.

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