Green Bean Salad

(Original recipe makes 6 servings)

Ingredients

1lb (500 g) thin green beans
1/2 of a sweet pepper (red, or orange, or yellow)
1/2 of a medium tomato

Salad dressing

3 tbsp. (50 ml) apple cider vinegar, or red wine vinegar
2 tsp (10 ml) Dijon mustard
1 clove of garlic, minced
1 tbsp. chopped fresh basil or 1 tsp dried basil
1/2 tsp sugar
1/2 tsp salt
1/3 cup (6 tbsp.) olive oil

Directions:

Cut the beans in half and cook them in boiling water for 4-5 minutes, or until tender. Cool under cold water and drain well. Put the green beans in a salad bowl.

Cut the pepper and tomato into mediums strips and put on top of green beans.

In a small bowl, whisk together 3 tbsp. vinegar, Dijon mustard, one clove garlic, basil, sugar, salt, and olive oil. Add the dressing to the salad. Mix very well, and serve immediately. 

My Notes:

• This salad can be made in advance, but to keep the beans bright green, add them just before serving.
• You can cook the beans, cover them, and keep them in the refrigerator before serving.
• Remove the seed of the tomato before cutting