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Tangy Green Bean Salad

VegetableGastro-PubStove-Top

Time: 1 hour 30 minutes

Yield: 16 servings

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About

Now here's a salad with a little zing! Tangy Green Bean Salad stars crisp-tender, sweet, and gorgeously emerald green beans tossed in a dressing with notes of vinegar sharpness and lemon brightness for that extra kick; your tastebuds will be amped into high gear! Fragrant red onion, juicy tomatoes, and creamy feta cheese meld with and reinforce the tang of this Tangy Green Bean Salad, ensuring each bite is a rollercoaster ride of thrills! Good times all around!

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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 feta cheese, crumbled

Directions

Step 1 -Place the green beans in a 6-quart stockpot and add enough water to cover them completely.

Step 2 -Bring the water to a boil and cook, covered, until the green beans are crisp-tender, about 8-10 minutes.

Step 3 -Drain the green beans and place them in ice water immediately to stop the cooking process.

Step 4 -Once the green beans are cool, drain them again and pat them dry.

Step 5 -In a small bowl, whisk the oil, the lemon juice, the balsamic vinegar, the salt, the garlic powder, the ground mustard, and the pepper together.

Step 6 -Drizzle the dressing over the green beans.

Step 7 -Add the red onion to the green beans and toss to combine and coat.

Step 8 -Cover and refrigerate the salad for at least 1 hour and up to overnight.

Step 9 -Stir the tomatoes and the feta into the salad.

Step 10 -Serve.

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