Fresh Green Bean Salad with Balsamic Dressing

Prep Time 20 minutes
3 hours
Servings 4

Ingredients
  

  • 2 lbs Fresh green beans washed and trimmed
  • 1 lb Cherry Tomatoes halved
  • 1/2 cup Red Onion Thinly Sliced about 1/2 onion
  • 1/2 lb Bacon Cooks and chopped can substitute smoke almonds
  • 4 oz Crumbled Blue Cheese Can substitute feta

Balsamic Dressing

  • 2 Tbsp Lemon Juice Juice of 1 Lemon
  • 2 Tbsp Balsamic Vinegar
  • 1/2 cup Olive Oil
  • Kosher Salt To taste
  • Fresh Ground Black Pepper To Taste

Instructions
 

  • Bring a large pot of water to a boil. Season the water with salt (it should taste as salty as a well seasoned soup).
  • Place half of the green beans in the pot of boiling water and cook until they're tender, about 3-5 minutes. While the green beans are cooking, fill a large bowl with ice water. Remove the green beans from the boiling water when tender, and immediately place them in the ice water for a few minutes to stop the cooking. This will keep them bright green and perfectly tender. Remove the green beans from the ice water and drain them on a baking sheet lined with paper towels. Repeat the process with the remaining green beans.
  • Add the green beans to a bowl with the sliced cherry tomatoes and sliced red onion. Set aside.
  • To make the dressing, whisk together the balsamic vinegar, lemon juice, olive oil, salt, and black pepper.
  • Pour the dressing over the salad and toss to coat. Serve immediately or cover the bowl and chill for up to 3 hours until you're ready to serve it. Top with the cheese and bacon right before serving. Serve chilled or at room temperature.
  • Allow the salad to sit dressed for at least an hour before serving so that the flavors of the dressing can sink into the vegetables.
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