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Haricots Verts with Warm Mustard Vinaigrette

Yield

Serves 4 (serving size: about 1/2 cup)

If you don't have stone-ground mustard already in your fridge, Dijon would work equally well in this bright and tangy veggie side dish. You can also opt to use microwave-in-bag green beans instead of the slightly more delicate haricot verts--just increase your cook time in the pan by 1 to 2 minutes, or until beans are crisp-tender.
 

Ingredients

  • 2 (8-ounce) packages microwave-in-bag haricots verts
  • 1 1/2 teaspoons cider vinegar
  • 1 teaspoon stone-ground mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons olive oil

Nutrition Information

  • calories 57
  • fat 2.5 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 2 g
  • carbohydrate 8 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 157 mg
  • calcium 43 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Cook beans according to package directions. Combine vinegar, mustard, salt, and pepper in a bowl. Heat oil in a large skillet over medium-high heat. Add beans; sauté 3 to 4 minutes. Add mustard mixture; toss.