i guys I'm Laura Vitale and on this episode of Laura in the kitchen I want to share with you how to make a delicious and simple green bean salad that is so vibrant and fabulous and it's got the most amazing sweet and tangy you're gonna love it I shared this ago if you don't follow me on Instagram you really should it's so fun we interact a lot and you get to see what I eat pretty much every day and if there's something on there that I haven't shared with you here then you know a lot of you are very vocal about shared recipe and I made this recipe it's one of our favorites but I shared it with you I should have just shared a picture and everybody was crazy and wanted the recipe because they thought it was perfect for Easter I love this recipe because it's everything I love about salads it's delicious it's colorful it's got a lot of different stuff going on it's not boring at all and the dressing is money and you can put it on you can wear it yet can wearing a jacket you didn't put on anything that you want but it goes really well here so I'm throw the shirt with you it may be a perfect side for your Easter Mother's Day Father's Day spring outdoor eating I'm just can you tell I'm excited for colorful you think it's that time of year I feel like everybody comes alive let me run you through the list of ingredients cuz it's really not long and you can customize it however you want I've got some French green beans here that I've just trimmed and I'm cut in half so that it makes it a little bit easier to eat then in here I've got some color for a little baby heirloom tomatoes lots of parsley basil cucumber garlic red onion I've got marinated artichokes and kalamata olives that I halved you'll need some Dijon mustard pepper salt good honey balsamic vinegar extra virgin olive oil salt and you'll also need some hazelnuts and some arugula the hazelnuts are a must your book every other everything here is a must because it all goes so well together okay I've got a pot here with some simmering water I'm gonna add my green beans I'm actually gonna add a good pinch of salt I'm gonna add my green beans I'm gonna bring that to a boil and let those simmer for about 10 minutes they're still gonna be crunchy but I don't want them to be raw so that's why I'm gonna go ahead and do that now because that's what I'm gonna go ahead and just cook them for 10 minutes because it gets rid of that raw flavor and texture but it still keeps that beautiful green vibrant color and it's just phenomenal now what I have here is some arugula if you are going to if you want to make the whole salad and toss it at the last minute then I wouldn't add the arugula at this point but I'm gonna go ahead and add it all together because we are gonna have it for dinner if you've got capers add some capers in there that would be delicious but what I'm gonna work on now is I'm going to just cut my tomatoes in half and add the half tomatoes straight to the bowl I'm gonna continue to do that then I'm gonna chop some parsley add the parsley slice my onion add my onion slice the cucumber and the cucumber you don't need to see me slice and dice you've seen me do this for 10 years I was 10 years I know I don't look a day over 21 but you know we've been here a long time together I'm gonna go ahead and slice some dice and then we'll make the dressing and it's gonna be so fabulous all right so I've got all my veggies in here my green beans look how beautiful and green and delicious these were just in boiling water for right under 10 minutes what about 8 minutes I shocked them into some cold water so they stopped cooking and they retained that beautiful color so now that we have that done which it's gonna fit an army we're gonna make the dressing the dressing is really simple and easy but it is what makes the salad well along with like the combination of the greens and the briny olives and the artichokes to the crunchy hazelnuts it makes everything just so delicious now you'll need some Dijon mustard finely chopped basil and garlic this is I did rough chop the parsley for the salad but because I want the basil on the garlic to be like one with the dressing I did a some balsamic vinegar usually for dressing it's 2 to 1 it's 2 part to 1 part vinegar but you can adjust that depending on how you like it and now for the oil I'm using olive oil here because it's my favorite oil obviously and it's also what I always have on hand if you wanted to take this up a notch and make it really nutty and delicious then my suggestion would be to cut the oil half olive oil half like a walnut oil just a really gonna deep nutty flavor I don't want you to go out and spend $15