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Ingredients
- 1pound fresh green beans
- Salt to taste
- 1teaspoon Dijon-style mustard
- 1tablespoon red-wine vinegar
- 3tablespoons vegetable oil
- Freshly ground pepper to taste
- ½cup coarsely chopped red onions
Nutritional analysis per serving (4 servings)
139 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 2 grams protein; 347 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut off and discard the tips of the beans. Break the beans into 2-inch lengths. Drop the beans into boiling salted water to cover and return to a boil. Simmer about 7 minutes or until crisp and tender. Do not overcook. Drain. Let cool.
- Step 2
To make the dressing, put the mustard in a salad bowl and add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper and the onions.
- Step 3
Add the beans and toss until blended. Serve at room temperature.
Private Notes
Comments
A perfect, easy and different salad! Using a good mustard makes a big difference; I used a French tarragon mustard. Also rinsed the onions to make them less strong. Would make again.
Definitely greater than the sum of its parts. Used evoo. Was a delicious accompaniment to the smothered chicken.
Use my own verjus vinaigrette