Cold Green Bean Salad

1. Cook green beans in salted boiling water until tender.
2. Drain and immediately rinse in cold water.
3. Allow beans to dry on a towel.
4. In a good size salad bowel combine balsalmic vinegar, olive oil, and dijon mustard (to taste for the dressing)
5. Toss green beans in dressing.
6. Add lots of halved or quartered grape or cherry tomatoes.
7. 1 or 2 ears of grilled corn kernels (optional)
8. sliced almonds for crunch
9. Several ounces of crumbled feta cheese.
10. Lots of finely chopped fresh italian parsley.
11. Toss to combine and allow to chill for several hours before serving.