Quick Crispy Green Bean Salad

• 1-1/2 pounds fresh green beans, trimmed and halved
• 1/4 cup red wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 1 garlic clove
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 dash Worcestershire sauce
• 1/4 teaspoon Louisiana-style hot sauce, optional
• 2 tablespoons olive oil
• 1/2 cup thinly sliced red onion
• 1 medium sweet red pepper, thinly sliced
• 2 celery rib, thinly sliced
• 1 hard-cooked large egg, chopped

1. In a 6-quart stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until beans turn bright green. Remove beans and immediately drop them into ice water. Drain and pat dry.
2. In a large bowl, whisk vinegar, mustard, honey, garlic, salt, pepper, Worcestershire sauce and, if desired, hot sauce. Gradually whisk in oil until blended. Add vegetables and toss to coat; chill until serving. Sprinkle with chopped egg.

green beans, red wine vinegar, mustard, honey, garlic, salt, pepper, worcestershire sauce, hot sauce, olive oil, red onion, sweet red pepper, celery, egg

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