Balsamic Green Bean and Tomato Salad

Balsamic Green Bean and Tomato Salad


  • 1 lb. green beans, trimmed, cut into 1-1/2-inch pieces
  • 1/8 cup olive oil
  • 2 tablespoons lemon juice
  • 3 tablespoons balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 1/4 large red onion, chopped
  • 2 cups tomatoes, diced
  • 1/2 cup (4 ounces) crumbled feta cheese


  • 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

Source: revised and tested by Cindy Bevans

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