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.