RECIPE FROM:
WMU Dietetics
INGREDIENTS:
1/4 c. olive oil
2 tbsp. red wine vinegar
2 tsp. Dijon mustard
1 tsp. kosher salt, plus more to taste
1/2 tsp. ground black pepper, plus more to taste
1 lb. green beans, trimmed
1/4 red onion, sliced
1 large tomato diced (about 8 oz.)
1/2 c. kalamata olives, chopped
2 oz. goat cheese
1/4 c. chopped roasted salted almonds
Directions:
Combine the olive oil, vinegar, mustard, salt, and pepper in a jar with a tight-fitting lid. Shake well to combine.
Meanwhile, heat a large pot of water over high heat until boiling. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, yet still a little crisp. Transfer the cooked beans to a bowl of ice water. Let sit 3 minutes to cool, then drain.
Combine the green beans, red onion, tomato, olives, and dressing in a large mixing bowl. Gently fold together so that the dressing coats the vegetables. Season with more salt and pepper to taste.
Transfer to a platter and top with goat cheese and almonds, if you like.