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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
  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.