Summer Vegetable Salad | Paula Deen

Ingredients

• 2 cups fresh green beans
• 3 peeled and cut into 2" long sticks carrots
• 1/2 thinly sliced red onion
• 1/2 cup pits removed black olives
• 1 thinly sliced seedless cucumber
• 1 pint cherry tomatoes
• 1/3 cup extra virgin olive oil
• 2 tablespoons tarragon vinegar
• 1 tablespoon Creole mustard
• 1/2 teaspoon Worcestershire sauce
• 1 clove minced garlic
• 1/4 teaspoon dried oregano