Green Bean Salad With Mustard Vinaigrette

Green Bean Salad With Mustard Vinaigrette
Quentin Bacon
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preparation
20
minutes
cooking
20
minutes
Serves 6

Ingredients

kosher salt and pepper
1 1/2
pounds
green beans, trimmed
1
tablespoon
Dijon mustard
2
tablespoons
sherry vinegar
3
tablespoons
extra-virgin olive oil
1/2
cup
sliced almonds, toasted

Directions

  1. Boil a large pot of water. Add 1 tablespoon salt and the green beans and cook until very tender, 6 to 8 minutes. Drain and run under cold water to cool.
  2. Rub the beans vigorously between your hands to break them in half lengthwise. Transfer to a bowl.
  3. Whisk together the mustard, vinegar, oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Drizzle over the green beans.
  4. Sprinkle with the almonds.
James Peterson
January 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 66 %
  • Fat 11 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 100 mg
  • Carbohydrate 10 g
  • Fiber 5 g
  • Sugar 2 g
  • Protein 4 g
What does this mean? See Nutrition 101.

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