Balsamic Green Bean Salad (16)
Source of Recipe
.
Balsamic Green Bean Salad (16)
Tasteofhome.com
Healthy Cooking October/November 2009,
Reviews rated this recipe 4.5 of 5 stars.
Exchanges
Yield: 16 servings (3/4 cup each).
Prep: 30 min. + chilling
Serve up those green beans in a whole new way! The tangy flavors and crunch of this eye-appealing side complement any special meal or holiday potluck. �Megan Spencer, Farmington Hills, Michigan
Ingredients:
� 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
Directions:
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 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.
3/4 cup equals 77 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 112 mg sodium, 7 g carbohydrate, 3 g fiber, 3 g protein. ++++ Exchanges: 1 vegetable, 1 fat.
|
|