Evergreen Green Bean Salad

This recipe is a delight for kids to make and eat using beans and herbs that are easy to grow in the garden.

2 cups (500 mL) green beans, cut into one- or two-inch pieces
1 medium red or green pepper, finely chopped
1 cup (250 mL) cherry tomatoes, whole or chopped
1 clove garlic, minced
1/4 cup (60 mL) fresh herbs (basil, oregano, summer savory)
1/4 cup (60 mL) chives, chopped
1 tsp (5 mL) Dijon mustard
1/4 cup (60 mL) olive oil
1/4 cup (60 mL) balsamic or cider vinegar

Steam green beans until tender; then cool about 5 minutes. Add to salad bowl along with red or green peppers, tomatoes, garlic, herbs, and chives. In smaller bowl, combine mustard, olive oil, and vinegar.

Pour dressing over bean mixture and toss. Serves 6 children.