Balsamic Bean and Tomato Salad

Balsamic Bean and Tomato Salad

What You Need:

1 lb. fresh green beans
2 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
1 tomato, seeded and chopped
1 onion, chopped
2 tbsp fresh parsley, minced
2 tsp capers, drained
1 hard boiled egg, chopped

How to Make It:

Place the beans in a saucepan and just cover with water.
Place the pan over medium heat and bring the water to a boil.
Once boiling, cook the beans for 8 minutes or until tender.
Drain the beans and immediately place them in ice water to quickly cool.
Drain the beans again, pat dry and place in a serving bowl.
Place the oil, vinegar and mustard into a mixing bowl and whisk to combine.
Add the salt and pepper and whisk to blend in well.
Pour the mixture over the beans and toss to coat them well.
Fold in the tomato and onion until well combined.
Stir in the parsley and capers.
Cover the bowl and chill for 2 hours or more.
Just before serving stir the salad and sprinkle the eggs over the top.

Makes 6 servings

There’s nothing like fresh green beans in the summer.  These beans have a bit of bite but are perfect for a picnic.  Sprinkle the top with a few sesame seeds instead of the egg for something a little different.