Green Bean Salad

It’s a fresh new twist on this classic vegetable!


  • 1/4   c. olive oil
  • 2        tbsp. red wine vinegar
  • 2        tsp.Dijon mustard
  • 1        tsp. kosher salt, plus more to taste
  • 1/2     t  ground black pepper, plus more to taste
  • 1         lb.  green beans, trimmed
  • 1/4    red onion, sliced
  • 1         large tomato diced (about 8 oz.)
  • 1/2     c.  Kalamata olives, chopped

          1/4    c. chopped roasted salted almonds

Combine the olive oil, vinegar, mustard, salt, and pepper in a jar with a tight-fitting lid. Shake well to combine. 

Meanwhile, heat a large pot of water over high heat until boiling. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, yet still a little crisp. Transfer the cooked beans to a bowl of ice water. Let sit 3 minutes to cool, then drain. 

  • Combine the green beans, red onion, tomato, olives, and dressing in a large mixing bowl. Gently fold together so that the dressing coats the vegetables. Season with more salt and pepper to taste. 

  • Transfer to a platter and top with goat cheese and almonds, if you like.

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