Chilled Green Bean Salad (Gluten Free, Dairy Free, Vegan, Low Fodmap)

Tuesday I worked from home in the morning and I always think a homemade lunch is the best kind of lunch. I didn't have much in the fridge but I did have these green beans that I wasn't quite sure what to do with. I had intended to make them as a side with grilled chicken for dinner but the week was moving fast and that plan didn't really seem to pan out. So I figured lunch was the way to go.

I ended up making this chilled green bean salad. A few years ago I remember seeing other blogs posting a lot of vegan recipes and I thought to myself there was no way that would ever be me. Vegan? That means no bacon, egg and cheese bagels, no cheese boards, not even a chocolate chip cookie in the traditional sense. Since then, I've proven myself wrong. Its okay if you're not vegan all the time. You do what works for you. But I've found that sprinkling some vegan meals into my weekly routine has actually proven to be really delicious and fresh.

This recipe is one of the first ones I made vegan AND used vegan, dairy free cheese. So to say I've come a long way is an understatement. It was delicious, and fresh, and I would absolute make again...hands down.

Chilled Green Bean Salad (Gluten Free, Dairy Free, Vegan, LowFodmap)

Ingredients: 1 fresh bag of green beans 1 cup of Black pitted olives 2 cups of Cherry tomatoes Dairy Free/Vegan mozzarella cheese Olive oil or olive of your choice Salt Pepper

Total time: 20 minutes Serving size: 2 portions

Directions: 1. Pre heat the oven to 350 degrees. Prepare a baking sheet with the green beans spaced evenly apart. 2. Lightly toss the green beans in olive oil or baking spray, then top with salt and pepper. 3. Bake for approx 20 minutes. 4. Once the beans are done, mix with olives and tomatoes. 5. Toss with 1/2" tablespoon of olive oil or oil of choice and season to your taste. 6. Top with shredded dairy free/vegan mozzarella cheese. 7. Chill for 2 hours minimum.