This is a really good side dish. Sherry vinegar can be kind of expensive, so in substitution I used 1 tablespoon apple cider vinegar and 1 tablespoon white vinegar. I rinced them in water to stop the cooking process but left them whole. I served these with some chicken breasts and couscous. SO good.
Green Bean Salad with Mustard Vinaigrette
Photo: Quentin Bacon
Yield: Makes 6 servings
Recipe from
More From Real Simple
Nutritional Information
Amount per serving
- Calories: 149
- Calories from fat: 66%
- Fat: 11g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 100mg
- Carbohydrate: 10g
- Fiber: 5g
- Sugars: 2g
- Protein: 4g
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
Preparation
- 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.
Green Bean Salad with Mustard Vinaigrette Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Beans, Nuts
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Real Simple
More Recipes for Salads
-
Green Salad with White Wine Vinaigrette
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy