Balsamic Green Bean Salad – The Sisterhood of the Shrinking Jeans LLC


I’m normally a green bean casserole girl, but I came across this recipe and I think I might have to give it a try this year! Heck, it’s really a recipe you could use all year long.


  • 2 pounds fresh green beans, trimmed and cut into 1-1 1/2 inch pieces
  • 1/4 cup of olive oil
  • 3 tablespoons of lemon juice
  • 3 tablespoons of balsamic vinegar
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of ground mustard
  • 1/8 teaspoon of ground pepper
  • 1 large red onion, chopped
  • 4 cups of cherry tomatoes, halved
  • 1 cup (4 ounces) of crumbled feta cheese (you can also find the reduced fat variety!)


  1. Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water (to stop cooking). Drain and pat dry.
  2. In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in tomatoes and cheese.

Nutrition Facts: 3/4 c equals 77 calories, 5 g fat (1 gram saturated fat), 4 mg cholesterol, 112 mg sodium, 7 g carbs, 3 g fiber, 3 g protein.

Diabetic Exchange: 1 veg 1 fat.

Source: Taste of Home Healthy Cooking, Turkey and Trimmings (guilt free) magazine. November 2009.

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