Tomato And Green Bean Salad

1. 1

   Prepare the vegetables by topping the tail head of the green beans by hand or by knife and then cutting them into 3 pieces (1 1/2 inch pieces). Then blanch the green beans. To do this you put the green beans into boiling water for about 3 minutes and then throw them into a bowl filled with ice water; remove and let them dry.

2. 2

   Then cut the cherry tomatoes into halves and chop the green onions and set aside.

3. 3

   Make the dressing by combining Dijon mustard, apple cider, olive oil, salt and pepper.

4. 4

   Toss the cherry tomatoes and green onions in with the dressing; this can sit for a while.

5. 5

   Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.