Green Bean Salad

Serves: 4 Cook Time: 17 minutes

1 pound green beans, whole, blanched*
1 vidalia onion, sliced thin
2 large fresh tomatoes, diced
3 Tbsp olive oil
1 Tbsp red wine vinegar
1 tsp Dijon mustard
1/8 tsp salt
1/3 Cup fresh parsley, chopped

*To blanch green beans, bring a large stock pot of lightly salted water to a boil. Carefully, place the green beans in the water and turn off the heat. Let the beans sit in the hot water for 3 minutes. In the meantime, have a bowl of iced water ready. Drain the beans through a colander and plunge the beans into the iced water to stop the cooking process.
In a large bowl mix the onion, tomatoes, oil, vinegar, mustard, salt and parsley. Add the green beans and toss to coat.

Metabolic Medical Center RecipesMetabolic Medical Center
Metabolic Recipes

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