My 15 month old absolutely loved this recipe and so did I. A great new way to enjoy a side dish of green beans. Didn't have sherry vinegar on hand so I used white vinegar and didn't bother rinsing them with cold water or rubbing them. They still coated nicely and enjoying them warm was superb. Adding this to the rotational of side dishes.
Green Bean Salad with Mustard Vinaigrette
Comments and Reviews 1-2 of 2
ChelleyBones Posted: 09/24/09
Nichelleley Posted: 11/08/11
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.