Beet and Green Bean Salad

• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1/4 cup plus 2 tablespoons vegetable oil
• Salt and freshly ground pepper
• 2 tablespoons minced parsley
• 1/4 pound green beans
• 2 large red beets
• 3 cups mixed lettuces
• 1 medium cucumberpeeled, halved lengthwise, seeded and sliced crosswise
• 4 large scallions, minced
• 1/2 green bell pepper, cut into strips

1. In a small bowl, combine the lemon juice with the mustard and garlic.
2. Whisk in the oil in a thin stream.
3. Season with salt and pepper, then add the parsley.
4. In a large saucepan of boiling salted water, cook the beans until just tender, about 4 minutes.
5. Using a slotted spoon, transfer the beans to a colander and refresh under cold running water.
6. Drain and pat dry.
7. Cut the beans into 2-inch lengths.
8. Add the beets to the boiling water and simmer over moderate heat until tender, about 40 minutes; drain.
9. Peel and cut them into 2-inch chunks.
10. In a large bowl, toss the beans with the beets, lettuces, cucumber, scallions and bell pepper.
11. Add a few tablespoons of the vinaigrette and toss to coat.
12. Serve with the remaining vinaigrette on the side.

lemon juice, mustard, garlic, vegetable oil, salt, parsley, green beans, red beets, mixed lettuces, crosswise, scallions, green bell pepper

Taken from www.foodandwine.com/recipes/beet-and-green-bean-salad (may not work)