Tomato And Green Bean Salad

• 10 ounces, weight Green Beans
• 14 ounces, weight Red And Yellow Cherry Tomatoes
• 2 stalks Green Onions
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Apple Cider Vinegar
• 2 Tablespoons Olive Oil
• 1 Tablespoon Sea Salt
• 1 pinch Ground Pepper

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. Then cut the cherry tomatoes into halves and chop the green onions and set aside.
3. Make the dressing by combining Dijon mustard, apple cider, olive oil, salt and pepper.
4. Toss the cherry tomatoes and green onions in with the dressing; this can sit for a while.
5. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette.

beans, red, stalks green onions, dijon mustard, apple cider vinegar, olive oil, salt, ground pepper

Taken from tastykitchen.com/recipes/salads/tomato-and-green-bean-salad/ (may not work)