Green Bean & Tomato Salad With Lemon Dijon Vinaigrette

• FOR THE SALAD:
• 1 pound Fresh Green Beans, Cleaned And End Trimmed Off
• 1 cup Cherry Or Grape Tomatoes, Halved
• 2 Tablespoons Shallot, Minced
• FOR THE VINAIGRETTE:
• 2 Tablespoons Fresh Lemon Juice
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Rice Wine Vinegar
• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 teaspoons Agave Nectar (or Honey)
• Salt And Pepper, to taste
• 1 clove (Small Clove) Of Garlic, Peeled And Minced

1. Bring a large pot of water to a boil. Add a few pinches of salt to the water and then add the green beans. Cook the green beans in the water for 3 minutes. Remove the green beans from the water using a slotted spoon and put them into a bowl of ice water to stop the cooking process.
2. While the beans are cooling, prep the tomatoes and shallot (if you haven't already).
3. Place the drained and cooled green beans, halved tomatoes and shallot in a serving bowl.
4. In a small bowl or mason jar add all of the vinaigrette ingredients and whisk or shake them well. Pour half the dressing over the salad and toss everything together. Serve the salad immediately or store in the fridge until you are ready to serve.

salad, green beans, cherry, shallot, vinaigrette, lemon juice, dijon mustard, rice, olive oil, honey, salt, garlic

Taken from tastykitchen.com/recipes/salads/green-bean-tomato-salad-with-lemon-dijon-vinaigrette/ (may not work)