Bring a large pot of water to a boil. Add 1/2 teaspoon of sea salt. Cook beans until crisp-tender, 5-8 minutes (green bean tenderness is a personal preference, I prefer them on the crisper side).

While beans cook, prepare a large bowl with an ice water bath. Immediately drain the beans into a colander, draining all hot water then place the drained beans immediately into the ice water for a few minutes to stop the cooking process. This keeps your green beans bright green and perfectly tender.

Drain beans completely, and lightly pat dry.

In a small jar add in all of your dressing ingredients. Cover and vigorously shake to emulsify. Or whisk ingredients well in a small bowl.

In a large serving bowl, add the green beans, all prepared veggies, olives, garlic, fresh herbs, Parmesan cheese, and drizzle with your dressing. Toss well to combine and enjoy!

Stays good refrigerated for up to 2 days.