Ingredients:

1 cup fresh green beans, ends
trimmed if desired
1/4 cup cherry or grape
tomatoes, halved
2 tbsp olive oil
1 tablespoons freshly squeezed
lemon juice
2-3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup feta cheese
2-3 strips bacon, cooked and
crumbled

Directions:

1. Bring a large pot of water to a boil. Add 1 teaspoon salt. Cook green beans until
tender, 5-10 minutes. While they cook, prepare a large bowl with an ice water
bath. Immediately drain the beans into a colander (or scoop them out with a
slotted spoon) and place the drained beans in the ice water for a few minutes to
stop the cooking. This will keep them bright green and perfectly tender.

2. Drain the beans and pat them dry. Toss them in a bowl with the tomatoes.

3. For the dressing, whisk together the olive oil, lemon juice, vinegar, salt, garlic
powder, and pepper. Pour the mixture over the green beans and toss to coat.
Cover the bowl and chill for at least an hour or up to 3 hours before ready to
serve.

4. Stir in the feta cheese and bacon right before serving. Serve chilled or at room
temperature.

Serving = 1