Balsamic Green Bean Salad
Total TimePrep: 30 min. + chilling
Makes16 servings (3/4 cup each)
I have made this recipe twice with a little variation. I have used both jarred red bell pepper and cherry tomatoes and have used both mini mozzarella balls and solid feta cheese. The feta was preferred in our house. I used a dijon-horseradish mustard which gave a little bite to the dressing. My husband loves this salad so much he suggested it be on our Thanksgiving table! It is an eye-catching option next to the heavy and rich sides seen over the holidays. Little ones can munch the individual green beans!
Two stars is generous. This recipe lacked flavor and the dressing needed an emulsifier to thicken it a bit. It just wasn't worth the effort. Sorry.
Delicious recipe! I used goat cheese in place of the feta and allowed mixed ingredients to marinate in the fridge for an hour before serving . The tomatoes I added just before serving. I will make this over and over again!
Very tastey, will rate it later
I made this today and it is absolutely perfect! I cut the recipe in half and the only substitution I made was using prepared mustard in place of dried mustard. This is definitely a keeper!! So easy and insanely good!
This recipe is delicious!!! I felt like it was missing something so added some chopped walnuts which blended perfectly with the other ingredients.
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This is a keeper! Everyone here eats twice the veggie portion because it’s so delicious!
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Everyone loved this even though most were surprised I was serving green beans cold!