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Tangy Green Bean Salad

Servings: 4

Ingredients

For the salad:

  • 1 lb green beans trimmed and cut into 2-inch pieces
  • 1 cup cherry tomatoes halved
  • 1 small red onion thinly sliced
  • 1 fresh garlic clove minced
  • ⅓ cup pitted kalamata olives sliced
  • ¼ cup chopped fresh herbs such as basil dill, parsley, and/or chives
  • ⅓ cup freshly shredded Parmesan cheese

For the dressing:

  • 2 Tbsps extra virgin olive oil
  • 1 Tbsp Dijon mustard
  • 2 Tbsps red wine vinegar
  • 2 tsps freshly squeezed lemon or lime
  • 1 tsp dried oregano
  • sea salt and ground pepper to taste

Instructions

  • 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.