• 2 pounds fresh green beans, trimmed and cut
  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons balsamic vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground mustard
  • ⅛ teaspoon pepper
  • 1 large red onion, chopped
  • 4 cups cherry tomatoes, halved
  • 1 cup crumbled low-fat feta cheese


Place beans in a stockpot, add water to cover, and bring to a boil. Cook for 8-10 minutes, then drain and immediately place in ice water. Drain and pat dry.
In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard, and pepper. Drizzle over beans and add onion.
Refrigerate for at least 1 hour. Just before serving, stir in tomatoes and cheese.