• 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
• 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.
