I came across this salad while looking for some mayo-free options for a pool party we had here at my parents'. We ended up making three salads for the party, but this was my favorite. It can be made using fresh green beans or fresh asparagus. I think either would be great, depending on what is in season or priced right.
1 lb. green beans
3 Tbsp red wine vinegar (I used tarragon vinegar)
2 Tbsp olive oil
2 Tbsp Dijon mustard
1 tsp sugar
1/4 tsp Kosher salt
1/4 tsp black pepper
1 Tbsp fresh parsley, finely chopped
Bring a large pot of water to boil and season with salt. Add the green beans and cook quickly for about 1 minute. Remove from the water and put in an ice bath to cool quickly. This will keep the green beans nice and green with a crisp crunch.
In the bottom of a medium bowl whisk the remaining ingredients together to form the dressing. Add the drained green beans and let marinade in the fridge for at least 3 hours, or overnight.
The first time we ate these at the party they had marinated for just a few hours. The leftovers just kept getting better and better too!