Ingredients:

1 tsp kosher salt
1/2 lb fresh green beans, ends trimmed
2 large tomatoes, chopped
1/2 English cucumber, sliced
1/2 red onion, thinly sliced
12 Kalamata olives, sliced lengthwise
1 Tbsp Urban Accents Mozambique Peri Peri
2 Tbsp extra-virgin olive oil
2 Tbsp balsamic vinegar

Directions:

Bring 2 quarts water to a boil in a large saucepan over high heat.  Add sea salt and green beans; bring the water back to a boil and cook until they are brightly green and crisp-tender, about 3 to 4 minutes.  Meanwhile, fill a large bowl with ice water.  Drain green beans and transfer immediately to the ice water bath.  When green beans are no longer warm to the touch, drain and dry thoroughly on paper towels.  

In large bowl, combine blanched green beans, tomatoes, cucumber, red onion and olives.  In small bowl, combine Mozambique Peri Peri, olive oil and balsamic vinegar.  Divide mixture between 4 plates.  Drizzle dressing over vegetable salad and serve.