Green Bean Salad

Serves 4

1/2 tsp salt, plus another 1/2 tsp
1/2 lb fresh green beans, trimmed
1 tbsp red wine vinegar
1/4 tsp dry mustard
freshly ground black pepper
1/4 cup olive oil
8 cherry tomatoes, quartered if very large
1 small onion, peeled and cut into 1/8″ slices

 Bring 2 quarts of water to a boil with 1/2 tsp of salt and cook the beans, boiling briskly and uncovered, for about 10 minutes or until they are tender but still slightly resistant to the bite. Drain the beans and transfer them to a serving bowl.

With a wire whisk, beat the vinegar, 1/2 tsp salt, mustard and pepper together in a small bowl. Still whisking, slowly stir in the oil until the mixture is smooth. Pour the dressing over the beans, add the tomatoes and onions. Toss to combine and chill, covered, for at least 2 hours before serving.

We served this with the  frosted chicken, buttermilk biscuits and grapes for a backyard picnic.

While good, this was by no means 'knock-your-socks-off", more just like any other cold green bean salad I've had. I tasted it right after tossing, after 2 hours in the fridge and then the next night when we actually ate it (24 hours in the fridge). I think the onions much improved after the longer chill time, so I would recommend doing this overnight.

We are about to have green beans coming out our ears and I'd like to try tweaking this recipe. I'm thinking balsamic vinegar and a nice coarse-ground mustard instead of the dry powder. I think that could kick it up to make this spectacular.