Adapted from

Adapted from


  • 1 pound green beans or longbeans, trimmed and cut into 1-1/2-inch pieces

  • 1/4 cup olive oil

  •  2 tablespoons lemon juice

  •  2 tablespoons balsamic vinegar

  •  1/4 teaspoon salt

  •  1/4 teaspoon garlic powder

  •  1/4 teaspoon ground mustard

  •  1/8 teaspoon pepper

  •  1 small red onion, chopped

  •  2 cups cherry tomatoes, halved

  •  1/2 crumbled feta cheese


  1. Place beans in a 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.
  2. 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.