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Photo: Quentin Bacon Photo by: Photo: Quentin Bacon

Green Bean Salad with Mustard Vinaigrette

Real Simple FEBRUARY 2008

  • 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

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.

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
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Green Bean Salad with Mustard Vinaigrette recipe

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