This tasty and tangy salad features flavorful vegetables that are in season in Ohio in July and August. And it’s loaded with nutrients. Green beans provide fiber, plant protein and antioxidants and have been linked to gut, heart, immune and bone health. Tomatoes have a wealth of health benefits, too.

INGREDIENTS

• 1 pound fresh green beans, trimmed (about 6 cups)

• 2 tablespoons balsamic vinegar

• 1 ½ tablespoons finely chopped shallot

• 1 ½ teaspoons honey

• 1 ½ teaspoons lemon juice

• 1 teaspoon Dijon mustard

• ¼ cup extra-virgin olive oil

• ½ teaspoon salt, divided

• ⅛ teaspoon ground pepper

• ⅛ teaspoon garlic powder

• 1 ½ cups halved multicolored cherry tomatoes

• ½ cup thinly sliced red onion

• ¾ cup crumbled feta cheese, divided

• Lemon zest for garnish (optional)

INSTRUCTIONS:

1. Bring a medium pot of water to boil over high heat. Add green beans; cook, undisturbed, until tender, about 5 minutes. Meanwhile, fill a large bowl with ice and water. Transfer the beans to the ice bath; let stand until completely cooled, about 6 minutes. Transfer the cooled beans to a kitchen towel; pat dry.

2. Meanwhile, whisk vinegar, shallot, honey, lemon juice and mustard together in a large bowl until fully combined. Gradually add oil in a thin, steady stream, whisking until emulsified. Whisk in 1/4 teaspoon salt, pepper and garlic powder.

3. Add the beans, tomatoes, onion, half of the feta and the remaining 1/4 teaspoon salt to the dressing in the bowl; toss until evenly coated. Transfer to a serving dish and top with the remaining feta. Garnish with lemon zest, if desired.

Makes 6 servings.

Nutrition Facts (per 1¼-cup serving):

Calories: 164; Fat: 12g; Carbs: 11g; Protein: 4g; Fiber 3g; Sodium: 352mg

Recipe Card for Green Bean Salad With Balsamic and Tomatoes

Source: EatingWell