Fresh Green Bean Salad with Balsamic Dressing

It's Christmas in August!  Isn't this festive looking?  OK, maybe the red tray and green placemat help just a tad, but this is a great salad, holiday or not.

Another selling point, you can easily prepare the ingredients the day or two before and then put it all together in minutes.  I like to keep my green beans whole, but you could certainly cut them to the size you prefer.  Just  cook the green beans to your liking, I like mine crisp-tender, but you may prefer them more tender or crispier.  And while the leftovers are not as vibrant looking as when freshly made (the dressing will discolor the feta a bit, the green beans don't hold the bright green color, and the bacon will lose it crispness), the taste is every bit as good as the first time around.

FRESH GREEN BEAN SALAD with BALSAMIC DRESSING (Serves 4)

1 pound fresh green beans, trimmed and cut to your liking
1/2 pint cherry or grape tomatoes, halved
2 Tbsp EVOO
1 1/2 Tbsp freshly-squeezed lemon juice
1 1/2 Tbsp balsamic vinegar
1/8 tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
2 oz feta cheese
4-6 slices bacon, cooked and crumbled

Bring a large pot of water to a boil.  Add 1 tsp salt.  Cook green beans to your liking, 5-10 minutes.  While they cook, prepare a large bowl with ice water.  Immediately drain the beans into a colander (or scoop them out with a slotted spoon) and place them in the ice water to stop the cooking and ensure a bright green color.

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

For the dressing, whisk together the olive oil, lemon juice, vinegar, S&P, and garlic powder.  Pour the mixture over the green beans and toss to coat.  Cover the bowl and chill for 1-3 hours before serving.

Stir in the feta cheese and bacon right before serving.