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Green Beans With Tangy Mustard Sauce

Green Beans With Tangy Mustard Sauce

Store any remaining Tangy Mustard Sauce in refrigerator for up to five days. Toss sauce with your favorite mixed greens.

Southern Living JUNE 2009

  • Yield: Makes 4 servings
  • Prep time:15 Minutes


  • 1/4 cup olive oil
  • 1 tablespoon country-style Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (12-oz.) package fresh green beans*


1. Whisk together first 6 ingredients in a small bowl until well blended.

2. Prepare green beans according to package directions. Toss green beans with desired amount of dressing.

*1 (12-oz.) package frozen cut green beans may be substituted. For testing purposes only, we used Birds Eye Steamfresh Fresh Frozen Cut Green Beans.

Kitchen Express: Omit olive oil, vinegar, and next 3 ingredients. Stir together mustard and 1/2 cup bottled balsamic vinaigrette. Proceed with recipe as directed in Step 2.


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Green Beans With Tangy Mustard Sauce recipe