Balsamic Green Bean Salad Recipe

Green beans are an excellent source of vitamin K. They are a very good source of
manganese, vitamin C, dietary fiber, folate and vitamin B2. In addition, green beans are a
good source of copper, vitamin B1, chromium, magnesium, calcium, potassium,
phosphorus, choline, vitamin A (in the form of carotenoids), niacin, protein, omega-3
fatty acids, iron, vitamin B6 and vitamin E. Green beans have also been shown to
contain valuable amounts of the mineral silicon, and in a form that makes it easier for
us to absorb this bone-supportive and connective tissue-supportive nutrient.

Featuring green beans from Red Beard Farms

Time: 30 minutes (plus chilling) Servings: 16

Nutrition Facts per Serving: 3/4 cup: 77 calories, 5g fat (1g saturated fat), 4mg
cholesterol, 112mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein


  • 2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 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


  1. Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-
    10 minutes or until crisp-tender. 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. Add onion; toss to coat. Refrigerate, covered, at least 1
      hour. Just before serving, stir in tomatoes and cheese.

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