Ingredients
2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces1/4 cup olive oil3 tablespoons lemon juice3 tablespoons balsamic vinegar1/4 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon ground mustard1/8 teaspoon pepper1 large red onion, chopped4 cups cherry tomatoes, halved1 cup (4 ounces) crumbled feta cheese
Preparation
Place beans in a 6-qt. stockpot; 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 bowl, 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.
