Friday, July 7, 2017

#1,992: Balsamic Green Beans

I made this recipe for our family over the 4th of July.  Personally I really enjoyed it and as you can see (sort of) from the photo, I added in some roasted red potatoes (cut into pieces) to make this more of a heartier side dish.  This was good leftover the next day, but after that it was absorbing the dressing too much and getting a bit soft for my liking.  There definitely needs to be more feta in this, but my sister is a feta hater so I tried not to add too much.  

1 lb. green beans
1 cup cherry tomatoes
1/2 small red onion (ugh I totally forgot to add the red onion!)
Optional: Soy feta

{For the dressing}
2 Tbsp. balsamic vinegar
2 Tbsp. lemon juice
1 Tbsp. olive oil
1-2 cloves garlic, minced

Make the dressing: in a small bowl, whisk together all dressing ingredients.

Trim ends off green beans and rinse. Steam (or boil) for about 3-4 minutes until crisp-tender. In a colander, rinse well with cold water to stop cooking, then pat dry. Cut green beans into 1 to 2 inch pieces.

Dice red onion and halve cherry tomatoes.

Place onion and green beans in a bowl. Drizzle dressing over top and toss to coat.

Cover and refrigerate for at least an hour to marinate.

When ready to serve, add in tomatoes and soy feta and lightly toss.

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