Green Bean, Bell Pepper And Cherry Tomato Salad

• FOR THE VINAIGRETTE:
• 3 Tablespoons Minced Fresh Shallots
• 2 cloves Fresh Garlic, Minced
• 1/4 cups Red Wine Vinegar
• 1 Tablespoon Sherry Vinegar
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper
• 1 teaspoon Dijon Mustard
• 1/2 cups Extra Virgin Olive Oil
• FOR THE SALAD:
• 1/2 cups Roasted Almonds, Chopped
• 1-1/2 pound Frozen Green Beans, Thawed
• 3 cups Chopped Red Bell Peppers (about 3 Whole Peppers)
• 1 pound Cherry Tomatoes, Halved
• 4 Tablespoons Fresh Parsley, Chopped

1. 1. In a clean pint-sized jar, combine shallots, garlic, vinegars, salt, pepper, dijon mustard and olive oil. Shake until well combined and slightly thickened. Let stand at room temperature at least 30 minutes for flavors to blend.
2. 2. Set aside 2 tablespoons of chopped almonds. In a large bowl, combine the rest of the almonds, green beans, red bell peppers, cherry tomatoes and fresh parsley. Pour vinaigrette over the salad and stir well to combine. Garnish with the reserved 2 tablespoons chopped almonds. Salad may be served immediately or covered and refrigerated up to 2 hours.

vinaigrette, fresh shallots, garlic, ubc, sherry vinegar, salt, black pepper, dijon mustard, olive oil, salad, green beans, red bell peppers, tomatoes, fresh parsley

Taken from tastykitchen.com/recipes/holidays/green-bean-bell-pepper-and-cherry-tomato-salad/ (may not work)