• Balsamic Green Bean Salad

    3 votes
    Balsamic Green Bean Salad
    Prep: 30 min Cook: 1 hours Servings: 16
    by Mary Shaldibina
    35 recipes
    I prepared this salad on thanksgiving evening, and everybody liked it! The tangy flavors and crunch of this eye-appealing side complement any special meal or holiday potluck. Also, the best part is that you can prepare it ahead.


    • 2 lbs. fresh green beans, trimmed and cut into 1-1/2 in. pieces
    • 1/4 cup olive oil
    • 3 Tbsp lemon juice
    • 3 Tbsp balsamic vinegar
    • 1/4 tsp. salt
    • 1/4 tsp. garlic powder
    • 1/4 tsp ground mustard
    • 1/8 tsp. pepper
    • 1 large red onion, chopped
    • 4 cups cherry tomatoes, halved
    • 1 cup (4 oz.) crumbled feta cheese


    1. 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.
    2. 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.

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    • O.S.
      That's one of my favorite salads. Perfect balance of healthiness and taste.


      • Mary Shaldibina
        Mary Shaldibina
        This dish serves a crowd. If you end up with leftovers, mix them with cooked pasta and diced turkey breast for a speedy lunch or dinner.

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