BALSAMIC GREEN BEAN SALAD
2 pounds fresh green beans, trimmed and cut into 1 1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
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3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese
Place beans in a 6-quart stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place into ice water. Drain and pat dry.
In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.
Yield: 16 servings (3/4 cup each with 77 calories, 5 grams fat, 4 mg cholesterol, 112 mg sodium, 7 grams carbohydrates, 3 grams fiber, 3 grams protein. Diabetic exchanges: 1 vegetable, 1 fat.
Healthy Cooking October/November 2009