Description
A refreshing and vibrant salad featuring crisp green beans, juicy grape tomatoes, and creamy feta, tossed in a zesty dressing.
Ingredients
Scale
- 1 pound Fresh Green Beans (Trimmed and cut into 2-inch pieces)
- 1 cup Grape Tomatoes (Halved)
- 1 medium Vidalia Onion (Sliced)
- 1/2 cup Feta Cheese (Crumbled)
- 2 tablespoons Fresh Lemon Juice (Freshly squeezed)
- 3 tablespoons Olive Oil (Or avocado oil)
- 1 teaspoon Dijon Mustard
- 1 clove Minced Garlic (Or garlic powder)
- to taste Salt
- to taste Pepper (Freshly ground)
Instructions
- Begin by washing the fresh green beans under cold running water. Trim the ends and cut them into 2-inch pieces.
- Bring a large pot of water to a boil. Add the trimmed green beans and cook for about 3-4 minutes until they are bright green and slightly tender.
- Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. Let them cool for about five minutes.
- While the green beans are cooling, prepare your other ingredients. Slice the Vidalia onion and halve the grape tomatoes.
- In a large serving bowl, combine the cooled green beans, sliced onion, halved tomatoes, and crumbled feta cheese.
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine all the ingredients.
- Serve the salad immediately or let it sit for about 15 minutes for the flavors to meld together.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. For optimal freshness, add dressing just before serving.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg