Ingredients
Units
Scale
Ingredients (Serves 4)
- 1 pound fresh green beans, trimmed
- 1/4 cup red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved (optional)
- 2 tablespoons capers, rinsed and drained (optional)
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard (optional)
- 1 small garlic clove, finely minced
- Salt and freshly ground black pepper, to taste
Instructions
Instructions
1. Cook the Green Beans
- Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes, or until tender-crisp.
- Drain and immediately transfer to a bowl of ice water to stop the cooking process. Once cool, drain and pat dry.
2. Make the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar or lemon juice, Dijon mustard (if using), minced garlic, salt, and pepper until emulsified.
3. Assemble the Salad
- In a large bowl, combine the cooked green beans, sliced red onion, cherry tomatoes (if using), capers (if using), and parsley.
- Drizzle the dressing over the salad and toss gently to coat.
4. Serve
- Transfer to a serving platter or individual plates. Serve chilled or at room temperature.
