• 2 lbs. fresh green beans, trimmed and broken into bite-size pieces
• 1/4 cup olive oil
• 3 tbsp. lemon juice
• 3 tbsp. balsamic vinegar
• 1/4 tsp. salt (optional)
• 1/4 tsp. garlic powder
• 1/4 tsp. ground mustard
• 1/8 tsp. pepper
• red onion, chopped to taste
• cherry tomatoes, halved or use fresh tomatoes cut up (I like to peel and seed these)
• feta cheese, crumbled

Cook beans covered in water in a large saucepan until done to your taste.  I like to use the thin beans and they only take a couple of minutes.  Drain, place in ice water to stop cooking and pat dry.  You do not want to water down the dressing.

Whisk the oil, lemon juice, vinegar, salt (if using), garlic powder, mustard and pepper; drizzle over beans and onion.  Cover and refrigerate for at least 1 hour.  Just before serving stir in tomatoes and cheese.

http://cookingwithauntjuju.com/2012/10/10/balsamic-green-bean-salad