Balsamic Green Bean Salad

2 lbs Witten’s Fresh Green Beans (trimmed & cut)

¼ cup Olive Oil

3 tbsp Lemon Juice

3 tbsp Balsamic Vinegar

¼ tsp Salt

¼ tsp Garlic Powder

¼ tsp ground Mustard

⅛ tsp Pepper

1 large red onion, chopped

4 cups Cherry tomatoes (halved)

1 cup (4 ounces) crumbled Feta cheese

Place beans in a 6 quart stock pot; 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 bow, 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.