Ingredients
1 lb. green beans, ends snapped
2 tbsp olive or canola oil
1 tbsp Dijon or yellow mustard
1 tbsp red wine vinegar or fresh lemon juice
Instructions
Put the colander or strainer in the sink
Put 2 cups water into the saucepan, cover and bring to a boil over high heat. Turn the heat off.
Add the beans to the pot and let them sit in the water until they turn bright green, about 10 minutes.
Pour the beans and water into the colander or strainer. After the water has drained out, turn the cold water on and run it over the beans until they are completely cooled.
Put the cooled beans into the mixing bowl, add the oil, mustard and red wine vinegar or lemon juice, and mix together with the fork or spoon.
Serve the beans right away or cover and refrigerate overnight
From CHOP CHOP Magazine