Balsamic Green Bean Salad

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The vibrant colors of this dish immediately drew me in. Fresh bright green beans with splashes of red tomato, purple onion, and white feta is a gorgeous treat for the eyes. It has wonderful flavor to match. The crunchy tender green beans are marinated in a garlic-balsamic dressing with a hint of lemon. Typically this would be more of a summer dish when green beans are in peak season, but my local grocery store had a sale on some good looking beans so I simply couldn't resist testing it out before summer. It's an easy dish to double up if you're cooking for a crowd or bringing to a gathering. Just a heads up, it's best served the same day if you're looking for eye appeal as the beans start to turn a little brownish the longer they marinate in the balsamic dressing.

Adapted from Taste of Home

Ingredients
1 lb. green beans
1 cup cherry tomatoes
1/2 small red onion
Feta cheese

{For the dressing}
2 Tbsp. balsamic vinegar
2 Tbsp. lemon juice
2 Tbsp. olive oil
1-2 cloves garlic, minced
Salt/pepper

Directions
Make the dressing: in a small bowl, whisk together all dressing ingredients.
Trim ends off green beans and rinse. Steam (or boil) for about 3-4 minutes until crisp-tender. In a colander, rinse well with cold water to stop cooking, then pat dry. Cut green beans into 1 to 2 inch pieces.
Dice red onion and halve cherry tomatoes.
Place onion and green beans in a bowl. Drizzle dressing over top and toss to coat.
Cover and refrigerate for at least an hour to marinate.
When ready to serve, add in tomatoes and feta and lightly toss.

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