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:

  1. Combine the olive oil, vinegar, mustard, salt, and pepper in a jar with a tight-fitting lid. Shake well to combine.

  2. 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.

  3. 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.

  4. Transfer to a platter and top with goat cheese and almonds, if you like.