Balsamic Green Bean Salad
– Taste of Home Magazine

2 pounds fresh green beans, trimmed and cut into 1-1/2 inch pieces
1/4 cup of 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, chopped
1 cup crumbled feta cheese

– Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 min or until crisp-tender. Drain and immediately place beans 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 the onion; toss to coat. Cover and refrigerate for 1 hour. Just before serving stir in tomatoes and cheese.

Nutrition Facts: 3/4 cup = 77 calories, 5g fat (1g saturated), 4mg cholesterol, 112mg sodium, 7g carbohydrates, 3g fiber, 3g protein.