SALAD SATURDAY

On my Saturday morning trek to the local farmers' market I noticed there were green beans everywhere. It would be a good time to make this salad using local produce.

BALSAMIC GREEN BEAN SALAD
2 lbs. fresh green beans, trimmed and cut into 1 1/2 inch pieces
1/4 c. olive oil
3 tbsp. lemon juice
3 tbsp. balsamic vinegar
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/8 tsp. ground pepper
1 large red onion, chopped
4 c. cherry tomatoes, halved
1 c. (4oz.) crumbled feta cheese

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. Drain and pat dry.
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.
YIELD: 16 servings