Fresh Green Bean Salad

• 4 cups fresh green beans, trimmed and halved
• 2 cups cherry tomatoes, halved
• 1 large English cucumber, seeded and chopped
• 1 cup fresh baby carrots, cut in half lengthwise
• 1 cup coarsely chopped fresh parsley
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon grated lemon zest
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon pepper

1. In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
2. In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

fresh green beans, cherry tomatoes, cucumber, fresh baby carrots, fresh parsley, olive oil, lemon juice, white wine vinegar, lemon zest, mustard, garlic, salt, ground mustard, pepper

Taken from www.tasteofhome.com/recipes/fresh-green-bean-salad/ (may not work)