Lunch: Colorful Green Bean Salad Recipe

Ingredients

1 pound fresh green beans
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium tomato, seeded and chopped
1 small onion, chopped
2 tablespoons minced fresh parsley
2 teaspoons capers, drained
1 hard-cooked egg, chopped

Instructions

Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. Place in a large bowl.
In a small bowl, whisk the oil, vinegar, mustard, salt and pepper. Pour over beans and toss to coat. Add the tomato, onion, parsley and capers; gently toss. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with egg.

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