Steam green beans for 3 – 4 minutes, just until tender, then drain and transfer to a bowl of ice water. (This helps stop them from cooking and helps them retain their bright green color). Cut beans into 1 inch pieces and add to a bowl.
Add remaining salad ingredients and pour dressing on top. Toss to coat.
Additional Beans: Feel free to throw in cannellini and pinto beans.
Additional Veggies: Throw in diced bell pepper, cherry tomatoes, chopped mushrooms, and sautéed zucchini for extra vegetables.