I love a good chopped salad. Its a convenient way to use your fresh produce, and it makes a delicious lunch.
Technique tip: Cut all vegetables to be the same size. This makes the salad easier to eat.
Swap option: Use any variety of herbs: basil, cilantro, parsley, mint, etc.
Make the dressing: Whisk together the vinegar, lemon juice, Dijon, salt and pepper in a medium bowl until well-blended. Slowly drizzle in the olive oil, whisking constantly until combined. Set aside.
Make the salad: Prepare the haricot verts according to the package directions and then cut into 1-inch pieces. Combine all of the salad ingredients in a large bowl. Drizzle the dressing over the salad, and toss to coat. Serve immediately.