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FRESH BEAN AND TOMATO SALAD

Updated: October 6, 2012 6:03AM



MAKES 4 SERVINGS

1 pound fresh green beans, cut in 1-inch pieces

1 cup chopped, seeded Roma tomatoes

1 cup halved grape tomatoes

3 tablespoons extra virgin olive oil

1½ tablespoons white balsamic vinegar

¼ teaspoon stone ground mustard

2 tablespoons Italian herb seasoning

½ teaspoon garlic powder

¼ teaspoon salt

1/8 teaspoon pepper (black fine grind)

¼ cup crumbled feta cheese

Blanch cleaned green beans by boiling in large pan or kettle of water for 3 to 4 minutes. Drain; set aside to cool. Place chopped Roma and halved grape tomatoes in large serving bowl.

In small bowl, whisk together oil, vinegar and mustard. Stir in Italian seasoning, garlic powder, salt and pepper. Pour vinaigrette over tomatoes; gently stir. Add cooled beans; gently toss. Place salad on 4 plates; top each salad with crumbled feta.

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