Roasted Green Bean, Tomato, and Feta Salad

This simple salad is full of nutrients and works well with any number of vegetables. Make a big batch over the weekend and...
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Green Bean Salad

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This simple salad is full of nutrients and works well with any number of vegetables. Make a big batch over the weekend and you’ll have a tasty, portable lunch all week long.

Ingredients

  • 1  Pound  green beans, washed and trimmed
  • 1  Cup  grape, cherry, or mini heirloom tomatoes, halved
  • 1/4  Cup  red onion, sliced
  • 1 1/2  Tablespoon  balsamic vinegar
  • 1 1/2  Tablespoon  olive oil
  • 1 1/2  Tablespoon  juice from fresh squeezed lemon
  • 1/8  Teaspoon  garlic powder
  • 1/8  Teaspoon  pepper
  • 1/8  Teaspoon  Himalayan pink salt
  • 2-3  Ounces  reduced fat or light feta cheese, crumbled

Directions

Preheat oven to 350 degrees F.

Place green beans on a baking sheet and cook in oven for about 20 to 25 minutes, flipping green beans about half way through. Once cooked, take out and set aside.

While the beans cook, mix balsamic vinegar, olive oil, lemon juice, garlic powder, pepper, and salt in a small mixing bowl.

Once green beans are cooled, mix in bowl with tomato halves and red onions. Top with dressing and toss around so all vegetables are coated nicely.

Cover bowl and chill in refrigerator for about 1-2 hours.

When ready to serve, sprinkle with light feta cheese and serve slightly chilled or at room temperature.

Green Bean Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Green Bean Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.