1 pound wax beans, trimmed and cut in half crosswise
2 cups cherry tomatoes, halved
1/2 cup sliced green onions
1/4 cup chopped fresh parsley
2 tablespoons cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons sugar
1 teaspoon extravirgin olive oil
1/2 cup (2 ounces) crumbled goat cheese
How to Make It
Cut bell pepper in half lengthwise, and discard the seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil pepper halves 10 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and cut into strips.
Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan. Add beans; cook 4 minutes or until beans are crisp-tender. Drain; place in a large bowl. Add bell pepper strips, tomatoes, onions, and parsley; toss to combine.
Combine remaining 1/2 teaspoon of salt, cider vinegar, and remaining ingredients except goat cheese, stirring with a whisk. Drizzle over salad; toss gently to combine. Sprinkle with goat cheese.