"I had a green bean salad at a local deli and enjoyed it so much, I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. —Allison Brooks, Fort Collins, Colorado..."
INGREDIENTS
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4 cups fresh green beans, trimmed and halved
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2 cups cherry tomatoes, halved
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1 large English cucumber, seeded and chopped
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1 cup fresh baby carrots, cut in half lengthwise
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1 cup coarsely chopped fresh parsley
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DRESSING:
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1/2 cup olive oil
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2 tablespoons lemon juice
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1 tablespoon white wine vinegar
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1 tablespoon grated lemon peel
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1 teaspoon Dijon mustard
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1 garlic clove, minced
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1/2 teaspoon salt
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1/2 teaspoon ground mustard
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1/4 teaspoon pepper