Ready in 10 minutes, this green bean tomato olive salad with Parmesan and scallions is fresh and full of crunch. It can be served as a side, too.
1 pound green beans, trimmed
1 cup halved cherry tomatoes
1/2 cup roughly chopped pitted Kalamata olives
1 scallion, thinly sliced
1/2 ounce shaved Parmesan
2 tablespoons chopped parsley
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Cook the green beans in a pot of salted boiling water until just tender but still crisp, about 3 minutes. Use a slotted spoon to transfer the green beans to a bowl of ice water. Once the green beans are cool, drain the water and pat dry with a towel.
In a large bowl, combine the green beans, tomatoes, olives, scallions, Parmesan and parsley.
In a small bowl, whisk together the mustard vinegar, olive oil, salt and pepper.
Pour the vinaigrette into the green beans, tomatoes and olives, tossing to coat.