If you love using fresh, in-season veggies in the summer like I do, you’ll love this recipe. Summertime is when green beans are at their best– and these beans are crisp, sweet, and just wonderful. Use the freshest beans you can find for the best version of this recipe.

This fresh green bean salad is great served for a BBQ or a picnic, and is wonderful with chicken and pork. It’s fresh and healthy and a nice change from a plain leafy salad. Serves about 6.

Hint: I like the make sure my green beans are really dry before putting this together so the salad doesn’t get watered down. So I generally drain my beans and prepare the rest of the salad –dressing, chopped onion, etc.– while I let my beans drain. Works great!

Ingredients
1 lb. fresh green beans, cleaned and trimmed
1 C. cherry tomatoes, halved
1 tbsp. drained capers
1 purple onion, chopped
2 tbsp. fresh parsley, minced
1 tbsp. fresh basil, minced (optional)
2 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced or pressed
2 tbsp. chopped pecans
1 hard boiled egg, chopped (optional)

Instructions: 1. Cook beans in boiling, salted water until tender-crisp. Drain and dunk in ice water to stop the cooking.

2. Thoroughly dry beans and place in a salad bowl.

3. Stir in onion, tomatoes, and capers.

4. To make the dressing, combine the oil, balsamic, mustard, salt, pepper, and garlic in a small bowl.

5. Pour over bean mixture.

6. Stir in parsley and basil. Let sit, covered, in the fridge about 2 hours before serving.

7. Sprinkle with pecans and hard-boiled egg just before serving.

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