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Green Bean Tomato Salad

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  • 1 lb. green beans
  • ¼ cup apple cider vinegar
  • 1 Tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • ¼ olive oil
  • Salt and pepper
  • ½ sweet onion, thinly sliced
  • 2 large tomatoes, sliced
  • Handful of fresh basil, cut into ribbons
  • 2 scallions, thinly sliced
  • ½ lemon
  1. Slices of fresh mozzarella (optional)
  2. Steam or boil green beans to desired doneness (around 5 minutes for either method to achieve tender crisp beans).  Drain beans into a colander and run under cold water to stop cooking process.  
  3. In a large salad bowl, whisk together vinegar, mustard, garlic, olive oil, and salt and pepper to taste.
  4. Add cooked beans and sliced onions to the vinaigrette in the bowl and toss to combine.  Taste and adjust seasoning if necessary.
  5. To serve: place 2-3 tomato slices on each plate and sprinkle with salt.
  6. If using mozzarella, top each tomato slice with a slice of mozzarella.
  7. Spoon a portion of green beans on top. Spoon any remaining vinaigrette over green beans.
  8. Sprinkle each with basil and scallions.
  9. Squeeze a little lemon juice on top of each plate
  10. Serves 2 as a main dish, 4 as a side

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