Green Bean Salad with Mustard Vinaigrette

Real Simple
Green Bean Salad with Mustard VinaigretteRecipe
Photo: Quentin Bacon
Makes 6 servings


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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


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. Rub the beans vigorously between your hands to break them in half lengthwise. Transfer to a bowl.

Whisk together the mustard, vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the green beans. Sprinkle with the almonds.

Created date

January 2008

Nutritional Information

Calories 149
Caloriesfromfat 66 %
Fat 11 g
Satfat 1 g
Cholesterol 0 mg
Sodium 100 mg
Carbohydrate 10 g
Fiber 5 g
Sugars 2 g
Protein 4 g