Green Bean Salad + Maple Balsamic Dressing
2 lbs. green beans (slender beans like haricot verts)
1 cup halved cherry tomatoes
Dressing:
1/3 c. of any of The Spicy Olive’s single varietal extra virgin olive oil
1/3 c. The Spicy Olive’s Vermont Maple Balsamic Vinegar
1 tbsp. dijon mustard
1/4 tsp. salt and pepper (to taste)
1 garlic clove, crushed
Bring 3 quarts of water to a boil. Wash and trim green beans. Cook the beans in the boiling water for 3 minutes for thin beans and 5-6 minutes for thicker beans. Drain and rinse in cold water to stop the cooking process and set aside. Whisk together the salad dressing ingredients. Pour over the green beans and top with the cherry tomatoes. Toss and serve.
