Photo: Quentin Bacon
Yield
Makes 6 servings

How to Make It

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.

Ratings & Reviews

Nichelleley's Review

ChelleyBones
November 08, 2011
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.

ChelleyBones's Review

Nichelleley
September 24, 2009
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.