Saturday, January 9, 2010

Green Bean Salad

1 lb. fresh green beans, trimmed
10 grape tomatoes, halved
1 red bell pepper, seeded & thinly sliced
1/2 c. diced green pepper
1/4 c. chopped fresh parsley (I used dried Italian seasonings)

1 tsp Dijon mustard (I used brown)
1/4 c. olive oil
1/4 c. fresh lemon juice
1/4 tsp ground pepper
1/8 tsp salt

Wash green beans. Drop beans into a pot of boiling water. Cook until crisp, about 4 minutes.

Drain water and let beans cool. Add tomatoes, peppers, and parsley.

In a small bowl, stir together the mustard, oil, and lemon juice. Add pepper and salt. Stir well.

Pour the dressing over the salad, then toss. Cover and refrigerate for an hour until chilled.

*I didn't want to wait an hour. So we ate right after and it was yummy warm. If you wanted to, you could add shrimp. Or if you're not up for seafood, it would be good with grilled chicken as well.

No comments: