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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.

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.

Notes

Recipe adapted from https://www.thepioneerwoman.com/food-cooking/recipes/a40528469/green-bean-salad-recipe/

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