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Ingredients
- 2 lbs fresh green beans, trimmed & cut into 1 1/2 in pieces
- 1/4 c EVOO
- 3 T lemon juice
- 3 T balsamic vinegar
- 1/4 t salt
- 1/4 t garlic powder
- 1/4 t ground mustard
- 1/8 t ground pepper
- 1 lg red onion, chopped
- 4 c cherry tomatoes, halved
- 1 c (4ozs) crumbled Feta cheese
Details
Preparation
Step 1
Place beans In 6 qt stockpot; add water to cover. Bring to boil. Cook, covered, 8-10 min until crisp tender. Drain & immediately place in ice water. Drain & pat dry.
In sm bowl whisk oil, lemon juice, vinegar, salt, garlic powder, mustard & pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate covered at least 1 hr. Just before serving, stir in tomatoes & cheese.
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