Name: Green Bean Salad
Ingredients: 1/4 cup Olive oil; 2 Tbsp Red wine vinegar; 2 Tsp Dijon mustard; 1 Tsp Kosher salt (plus more to taste); 1/2 Tsp Ground black pepper (plus more to taste); 1 lb Green beans (trimmed); 1/4 Red onion (sliced); 1 tomato Large Tomato (diced); 1/2 cup Kalamata olives (chopped); 2 oz Goat cheese; 1/4 cup Roasted, salted almonds (chopped)

Green Bean Salad

Lightly dressed with a French-style vinaigrette that comes together in a mason jar, this simple summer salad is delightfully tangy, fresh, and tastes great even when served at room temperature. It’s the perfect green bean recipe for a summer cookout menu, or you could even try it as an easy, make-ahead Thanksgiving side dish in the fall.

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Ingredients

Olive oil 1/4 cup
Red wine vinegar 2 Tbsp
Dijon mustard 2 Tsp
Kosher salt, plus more to taste 1 Tsp
Ground black pepper, plus more to taste 1/2 Tsp
Green beans, trimmed 1 lb
Red onion, sliced 1/4
Large Tomato, diced 1 tomato
Kalamata olives, chopped 1/2 cup
Goat cheese 2 oz
Roasted, salted almonds, chopped 1/4 cup

Instructions

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.