Balsamic Green Bean Salad

Vegan (with soy feta), gluten-free


1 lb. green beans

1 cup cherry tomatoes

1/2 small 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.