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Balsamic Green Bean Salad

 Balsamic Green Bean Salad
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
16 ServingsPrep: 30 min. + chilling


  • 2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 1 large red onion, chopped
  • 4 cups cherry tomatoes, halved
  • 1 cup (4 ounces) crumbled feta cheese


  • Place beans in a Dutch oven and cover with water. Bring to a boil.
  • Cover and cook for 8-10 minutes or until crisp-tender. Drain and
  • immediately place beans in ice water. Drain and pat dry.
  • In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic
  • powder, mustard and pepper. Drizzle over beans. Add the onion; toss
  • to coat. Cover and refrigerate for at least 1 hour. Just before
  • serving, stir in tomatoes and cheese. Yield: 16 servings.
Nutritional Facts: 3/4 cup equals 77 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 112 mg sodium,

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Balsamic Green Bean Salad (continued)

Nutritional Facts: 7 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.