1/2 cup olive oil 3 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 1 clove garlic, minced 1/2 teaspoon salt Freshly ground pepper 4 to 4 1/2 cups (about 1 1/2 pounds) 1/2-inch cubes cold roast beef 1 1/2 cups cooked green beans, cut in 1-inch lengths 1 large red bell pepper, cored and cut into 1/2 inch dice 1/2 cup thinly sliced green onions 1/2 cup green olives stuffed with pimento, cut in half 2 tablespoons capers, rinsed and drained 1/2 cup minced parsley 1 pint cherry tomatoes

Step 1 In small mixing bowl combine oil, vinegar, mustard, garlic, salt and pepper to taste. Whisk to combine. Taste and adjust seasonings. Set aside.

Step 2 In large bowl combine beef, green beans, bell pepper, onions, olives, capers, parsley, and tomatoes. Toss lightly to combine. Add dressing, toss to mix through, then serve immediately.

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