Grilled Green Bean and Pepper Salad

1/2  lb green beans, trim ends

1 red bell pepper, seeded and small diced

1/4 cup extra virgin olive oil

1/4 cup rice wine vinegar

1 Tbsp whole grain mustard

1/2 tsp pepper (or more to taste)

1/4 tsp salt (or more to taste)

2 Tbsp chopped parsley

Preheat grill to Medium heat.

Toss green beans in a little bit of olive oil and sprinkle with salt and pepper and set aside.

Remove seeds from pepper and dice small. Add this to the green beans.

Place beans and pepper mixture on a grill pan (if you don’t have one, make one out of aluminum foil.

Cook for 10 to 15 minutes stirring occasionally until it is slightly charred. 

Once cooked to desired state remove from heat and place into a dish and into the fridge to cool quickly.

Once cooled, whisk together oil, vinegar, mustard, pepper, salt, and basil in a small bowl.

Place the green beans and peppers in a salad bowl and pour dressing over them.

Toss all ingredients gently until the beans and peppers are fully coated with the dressing.

Let the salad marinate at room temperature for 30 minutes. Serve at room temperature.