Green Bean Salad
Serves: 8
  • 1 lb green beans
  • 25 cherry tomatoes, cut in half
  • 1 bell pepper
  • 3 French shallots, finely chopped
  • 50 mL olive oil
  • 25 mL balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • ΒΌ cup fresh parsley
  • salt and pepper
  1. Strain the beans and steam for about 6 minutes. Remove from heat and immerse in cold water to stop cooking. Drain.
  2. Cut the cherry tomatoes add them to the beans. Chop the pepper and shallots; add to the salad.
  3. Mix together all the remaining ingredients for the vinaigrette and pour over the salad.
  4. Mix and marinate in the refrigerator at least 1 hour before serving.
  5. Sprinkle with fresh parsley.
Recipe by VegKitchen at