Bloody Mary Green Bean Salad

• SALAD
• 1 pound haricots verts (French green beans), trimmed
• 1/2 cup thinly sliced red onion
• 12 pickled okra pods, sliced
• 1 pt. grape tomatoes, halved
• 4 celery ribs, sliced
• 1/4 cup fresh celery leaves
• DRESSING
• 1/3 cup Bloody Mary mix
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons dry mustard
• 3/4 teaspoon kosher salt
• 3/4 teaspoon hot sauce (such as Tabasco)
• 1/4 teaspoon ground black pepper
• 4 1/2 teaspoons prepared horseradish, divided
• 1/2 cup extra virgin olive oil

1. Prepare Salad: Cook beans in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water. Drain and pat dry. Place beans, onion, and okra in a large bowl. Place tomatoes, celery, and celery leaves in a separate bowl.
2. Prepare Dressing: Whisk together Bloody Mary mix, next 5 ingredients, and 4 tsp. horseradish in a medium bowl. Add oil in a slow, steady stream, whisking constantly until blended.
3. Toss bean mixture with 1/4 cup dressing; arrange on a platter. Stir remaining 1/2 tsp. horseradish into 1/4 cup dressing, and toss with tomato mixture. Spoon tomato mixture over bean mixture. Add salt and pepper to taste; serve with remaining dressing.

salad, verts, red onion, okra pods, grape tomatoes, celery, fresh celery, dressing, lemon juice, mustard, kosher salt, hot sauce, ground black pepper, horseradish, extra virgin olive oil

Taken from www.myrecipes.com/recipe/bloody-mary-green-bean-salad (may not work)