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Green Bean Salad with Mustard Vinaigrette

Photo: Quentin Bacon
Yield Makes 6 servings

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

Nutrition 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

How to Make It

  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. 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.