1 lb. green beans, trimmed, cut into 1-1/2-inch pieces
1/8 cup olive oil
2 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground mustard
1/8 teaspoon pepper
1/4 large red onion, chopped
2 cups tomatoes, diced
1/2 cup (4 ounces) crumbled feta cheese
Directions
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.
