Balsamic Green Bean Salad
A fresh and easy green bean salad with a tasty lemon-balsamic dressing. Such a vibrant, beautiful taste of summer!
Servings5 side servings
- 1 lb. fresh green beans
- 1 cup cherry or grape tomatoes
- 1/2 small red onion
- Optional: vegan feta crumbles
For the lemon-balsamic dressing:
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. fresh lemon juice
- 1-2 cloves garlic (minced)
- 1 Tbsp. olive oil (optional - omit for oil-free)
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.
Finely dice red onion.
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 for best flavor.
When ready to serve, add diced tomatoes, vegan feta (optional) and lightly toss.
Calories: 71 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 296 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 876 IU | Vitamin C: 19 mg | Calcium: 43 mg | Iron: 1 mg