Ingredients
4 cups fresh green beans, trimmed and halved2 cups cherry tomatoes, halved1 large English cucumber, seeded and chopped1 cup fresh baby carrots, cut in half lengthwise1 cup coarsely chopped fresh parsleyDRESSING:1/2 cup olive oil2 tablespoons lemon juice1 tablespoon white wine vinegar1 tablespoon grated lemon zest1 teaspoon Dijon mustard1 garlic clove, minced1/2 teaspoon salt1/2 teaspoon ground mustard1/4 teaspoon pepper
Preparation
In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.
