Lunch: Summer Vegetable Salad

A fresh salad with green beans, carrots, tomatoes, cucumber and a flavorful vinaigrette.

Ingredients

2 cups fresh green beans
3 carrots, peeled and cut into 2" long sticks
1/2 red onion, thinly sliced
1/2 cup black olives, pits removed
1 seedless cucumber, thinly sliced
1 pint cherry tomatoes
1/3 cup extra virgin olive oil
2 tablespoons tarragon vinegar
1 tablespoon Creole mustard
1/2 teaspoon Worcestershire sauce
1 clove garlic, minced
1/4 teaspoon dried oregano

Instructions

Fill a large bowl with ice water and set aside. Place a steaming basket inside a large saucepan with 1" of water and bring to a low boil. Add green beans and carrot sticks to steaming basket. Cover and cook until beans and carrots are cooked through but still have a slight crunch. Remove from steaming basket and immediately immerse in the ice water bath until cool. Remove from water and pat dry.
In a large mixing bowl, whisk together all marinade ingredients. Add green beans, carrots, onions, black olives, cucumber and cherry tomatoes. Toss to coat. Refrigerate until ready to serve.

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