Green Bean Salad with Tangy Vinaigrette

Ingredients

Green beans

1 lb, trimmed

Cherry tomatoes

1 cup, halved

Red onion

1 medium, thinly sliced

Fresh parsley

1/4 cup, finely chopped

Dijon mustard

1 tablespoon

Lemon juice

2 tablespoons, freshly squeezed

Extra-virgin olive oil

1/4 cup

Salt

to taste

Pepper

to taste

Instructions

1. Bring a large pot of generously salted water to a boil. Add the green beans and blanch them for 2-3 minutes until they are bright green and crisp-tender. Drain the beans and immediately rinse with cold water to halt the cooking process and maintain their vibrant color.
2. In a large salad bowl, combine the blanched green beans, halved cherry tomatoes, thinly sliced red onion, and chopped fresh parsley.
3. To prepare the vinaigrette, in a separate small bowl, whisk together the Dijon mustard, freshly squeezed lemon juice, extra-virgin olive oil, salt, and pepper until emulsified. Adjust the seasoning as needed.
4. Pour the prepared vinaigrette over the green bean mixture, tossing well to evenly coat all the ingredients.
5. Refrigerate the salad for at least 30 minutes, allowing the flavors to meld together beautifully.
6. Give the salad a quick toss before serving and enjoy it chilled. Bon appétit!