1 lb. green beans
1 cup cherry tomatoes
1/2 small red onion
2 Tbsp. balsamic vinegar
2 Tbsp. lemon juice
2 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 feta and lightly toss.