Marinated Fresh Green Bean Salad With Tomatoes

This is the fresh green bean salad recipe you'll be known for! My marinated green bean salad is easy, make-ahead friendly, and the perfect summer side dish. Simply toss blanched green beans with cherry tomatoes, red onions, and feta or blue cheese with the the homemade tangy balsamic vinaigrette. Serve cold and be prepared to hand out the recipe. This is the veggie salad that steals the show.

Prep Time 20

Cook Time 5

refrigerate 2

Total Time 2 25

Servings

Author Melissa Erdelac

Ingredients

1 pound fresh green beans trimmed
2 tablespoons olive oil
1 ½ tablespoons lemon juice
1 ½ tablespoons balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon sugar
¾ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon pepper
⅓ cup red onion finely minced
1 pint (2 cups) grape or cherry tomatoes halved
½ cup blue cheese crumbles or feta

Instructions

Add water and 1 teaspoon salt to a large saucepan. Bring to a boil. Add beans and cook covered for 3-5 minutes, or until crisp tender.
1 pound fresh green beans
While beans are boiling, fill a large bowl with ice water. Drain cooked beans and submerge in cold water. Drain and place beans in a large bowl. Set aside.
In a small bowl whisk together oil, lemon juice, vinegar, dijon mustard, sugar, salt, garlic powder, and pepper. Pour over cooked beans, add red onion, and gently stir to combine. Cover and refrigerate for at least 2 hours.
2 tablespoons olive oil, 1 ½ tablespoons lemon juice, 1 ½ tablespoons balsamic vinegar, 1 teaspoon dijon mustard, 1 teaspoon sugar, ¾ teaspoon salt, ¼ teaspoon garlic powder, ⅛ teaspoon pepper, ⅓ cup red onion
Just before serving add the tomatoes and cheese. Adjust salt and pepper, to taste. Serve cold or at room temperature. Refrigerate any leftovers.
1 pint (2 cups) grape or cherry tomatoes, ½ cup blue cheese crumbles or feta

Nutrition