In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, salt and pepper.
Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to three days, then serve.
Notes
This salad is actually best made at least 2 hours before you plan to serve it. You can make your salad up to 3 days before you plan to eat it, and the beans will marinate in the dressing.
I prefer to use fresh green beans, but canned will also work and do not need to be blanched.
Nutrition
Calories: 129kcal | Carbohydrates: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 96mg | Fiber: 1g | Sugar: 9g | Vitamin A: 255IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 0.4mg
