Simple Summer Salad {Green Bean & Celery Salad}

I have a thing for green beans and celery.  I love the crunchiness and ease of eating - you can take them on the go and don't have to worry about making a mess, having sticky fingers, or using a knife. I didn't really think about eating them together, in a salad, but finding this recipe made me think twice.  All things crunchy, in a salad, tossed with a delicious homemade dressing. Don't mind if I do!

Ingredients:
Green Beans
Celery
Shallot
Lemon
Dijon Mustard
EVOO
Salt & Pepper

Directions:
Boil 3/4 pound halved green beans until crisp-tender, about 4 minutes, drain. Meanwhile, chop celery and mince shallot. Combine green beans, celery, and shallots in a bowl; toss with dressing.

Dressing:
Whisk 2 tablespoons lemon juice, 1 tablespoon dijon mustard, a pinch of salt & pepper and 3 tablespoons olive oil in a bowl. Add 1 minced shallot, 2 tablespoons capers, a handful each of chopped parsleyand celery leaves, and a pinch of pepper.

Enjoy!

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