green bean pepper salad

_ Ingredients

1.2 lb green beans  and cut into 2-inch pieces 

0.5 cup  olive oil

1 red bell pepper

1/4 cup rice wine vinegar

0.5 tsp pepper 

1.25 tbsp whole grain mustard

2.5 tbsp fresh minced parsley

1/4 tsp salt 

_ Instructions

Put 1 cup of water in a saucepan with the green bean pieces. Boil 

water and reduce heat to medium. Cover the pot and steam the green 

beans for 12-15 minutes until tender-crisp (smaller, younger beans 

may cook more quickly).

Meanwhile, dice the roasted bell pepper flesh into small pieces.

Drain the beans in a colander and run cold water over them to cool them down to

 room temperature. Shake them dry.

Whisk together oil, vinegar, mustard, pepper, salt, and parsley in a small bowl.

Place the steamed green beans and diced roasted bell pepper in a salad bowl and 

pour dressing over them.

Toss all ingredients gently until the beans and peppers are fully coated with the 

dressing.

Let the salad marinate at room temperature for 30 minutes. Serve at room 

temperature.