This salad is delicious as it is, or use it as a base and add other ingredients as you like: cheese, protein, potatoes, greens, etc. I personally always add either a small amount of minced anchovies or Thai fish sauce but the recipe below is entirely Vegan.
Boil salted water in a medium-sized pot. Trim 1/2 lb. of Green Beans but otherwise leave them whole. When the water comes to a boil, add them to the pot. When the water returns to a rolling boil, drain them and then rinse well with cold water to cool. Drain in a colander.
Core and dice 2-3 ripe tomatoes. Place in the bottom of a bowl, salt generously with Kosher Salt, and allow to sit for 10 minutes. They should release quite a bit of juice.
Peel and trim 1 medium clove of garlic, then use a garlic press to mash it. Add the garlic to the tomatoes along with 3 T. olive oil, lots of black pepper and 1 T. Dijon or stoneground mustard. Whisk to combine the ingredients.
Thinly slice or julienne Cucumber to make 1 C. and add to the salad.
Chop the green beans into 2-3 pieces, then add to the tomato mixture and toss well. Taste the salad and add a 1-2 T. of red wine vinegar to taste and additional salt if necessary.