Fresh Green Bean Salad with Balsamic Dressing

Fresh Green Bean Salad with Balsamic Dressing

Prep Time 20 mins
3 hrs
Servings 4


  • 2 lbs Fresh green beans washed and trimmed
  • 1 lb Cherry Tomatoes halved
  • 1/2 cup Red Onion Thinly Sliced about 1/2 onion
  • 1/2 lb Bacon Cooks and chopped can substitute smoke almonds
  • 4 oz Crumbled Blue Cheese Can substitute feta

Balsamic Dressing

  • 2 Tbsp Lemon Juice Juice of 1 Lemon
  • 2 Tbsp Balsamic Vinegar
  • 1/2 cup Olive Oil
  • Kosher Salt To taste
  • Fresh Ground Black Pepper To Taste


  • Bring a large pot of water to a boil. Season the water with salt (it should taste as salty as a well seasoned soup).
  • Place half of the green beans in the pot of boiling water and cook until they're tender, about 3-5 minutes. While the green beans are cooking, fill a large bowl with ice water. Remove the green beans from the boiling water when tender, and immediately place them in the ice water for a few minutes to stop the cooking. This will keep them bright green and perfectly tender. Remove the green beans from the ice water and drain them on a baking sheet lined with paper towels. Repeat the process with the remaining green beans.
  • Add the green beans to a bowl with the sliced cherry tomatoes and sliced red onion. Set aside.
  • To make the dressing, whisk together the balsamic vinegar, lemon juice, olive oil, salt, and black pepper.
  • Pour the dressing over the salad and toss to coat. Serve immediately or cover the bowl and chill for up to 3 hours until you're ready to serve it. Top with the cheese and bacon right before serving. Serve chilled or at room temperature.
  • Allow the salad to sit dressed for at least an hour before serving so that the flavors of the dressing can sink into the vegetables.
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About GI Acres CSA

GI Acres is located on the western edge of Grand Island, Nebraska. The garden takes up about half of an acre. We also have chickens, rabbits and bees

Our farm is not USDA Certified Organic and we do not anticipate applying for such status. We strive to produce healthy vegetables using natural methods of fertilizing, building soil, and controlling pests such as insects and weeds. Those healthy vegetables will begin in mid to late May with herbs, asparagus, rhubarb and strawberries. During the season you can expect a variety of greens, beans, cucumbers, tomatoes, peppers, squash, corn and potatoes along with tips about how to cook and preserve your weekly share. The season will conclude in late September or early October. We aim for a 20-week season.

We did not grow up on farms but we did grow up in families with large gardens, eating a variety of fresh produce and canning/freezing the excess. We have maintained the tradition of growing and preserving food for our family for the past 20+ years. GI Acres is our attempt to share that passion for good food with our community.