GREEN BEAN SALAD WITH MUSTARD VINAIGRETTE
A tangy treat using garden beans. Get your kids involved by teaching them how to snap beans for the recipe.
This is a summer family recipe for green beans.
- Prep Time20 min
- Total Time20 min
- Yield6
- Serving Size1/4 cup
- Energy149 cal
Ingredients
- kosher salt and pepper
- 1½ pounds green beans, trimmed
- 1 tablespoon Dijon mustard
- 2 tablespoons sherry vinegar
- 3 tablespoons extra-virgin olive oil
- ½ cup sliced almonds, toasted
Method
1
Boil a large pot of water.
2
Add 1 tablespoon salt and the green beans and cook until very tender, 6 to 8 minutes.
3
Drain and run under cold water to cool.
4
Rub the beans vigorously between your hands to break them in half lengthwise.
5
Transfer to a bowl.
6
Whisk together the mustard, vinegar, oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
7
Drizzle over the green beans.
8
Sprinkle with the almonds and serve.
Nutrition Facts
- 6 servings per container
- Serving Size1/4 cup
- Amount per serving
- Calories149
- % Daily Value*
- Total Fat11 g14.1%
- Saturated Fat1 g5%
- Cholesterol0 mg0%
- Sodium100 mg4.35%
- Total Carbohydrate10 g3.64%
- Dietary Fiber5 g17.86%
- Total Sugars2 g
- Protein4 g8%