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Serve up those green beans in a whole new way! The tangy flavors and crunch of this eye-appealing side complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 77 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 112 mg sodium, 7 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Balsamic Green Bean Salad in Healthy Cooking October/November 2009, p51
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Reviewed on Jun. 29, 2012 by 0127
My husband doesn't care for Feta Cheese, but said this was good. Will definitely make it again.
Reviewed on Jun. 29, 2012 by orange farmer
This recipe went over well with the entire family! My husband summed it up best by saying "this is a keeper", an odd combination that works well together. This will be a "summer staple"
Reviewed on Jun. 29, 2012 by lmkoenig
Loved this salad. I left the beans uncooked and they had a great crunch to them. My husband said I could make that again anytime soon.
Reviewed on Jun. 29, 2012 by cmgt
Delicious! Good summer recipe
Reviewed on Jun. 28, 2012 by cchicco65
Needed more vinegar or something as it was bland. The feta cheese did taste good but my husband does not like it so he totally lost out on this recipe.
Reviewed on Jun. 27, 2012 by ferndale52
good, but nothing special. if not using top grade balsamic, i used moderate, i found it a little too tangy for my taste. needed a little bit of sugar.
Reviewed on Jun. 20, 2012 by nancymcf
love it, love it, love it! So crisp and fresh. Will definitely make it again.
Reviewed on Jun. 12, 2012 by Kristens198
Great flavors!
Reviewed on Jun. 11, 2012 by spouse1
Made this for a pot luck Friday night and it was delicious. Everyone at the pot luck wanted the recipe. The only problem with the recipe was that the leftovers turned a sad brown color, but were still delicious. Perhaps this could be prevented by using a white balsamic vinegar. This will definitely go into my keeper file.
Reviewed on Jun. 10, 2012 by lisa8251
I think that the Large red onion is too much onion! I suggest a medium, tops. I added some truvia about a 1/2 teas to the dressing to cut the bitterness. I also added some sunflower seeds which added a nice crunch and a dash of saltiness.
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