Prep Time
15 Mins
Yield
Makes 4 servings

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

How to Make It

Step 1

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

Step 2

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

Step 3

*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.

Step 4

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

Ratings & Reviews

cookinsadie's Review

BabyKates
December 25, 2013
This dressing tastes really awful. I made it twice and checked the recipe. The flavors sound like they would blend, but they didn't and it is way too salty (probably the mustard has enough salt). Anyway, it was supposed to be for Christmas dinner, but no way can I serve this.

aubiechic's Review

aubiechic
November 23, 2009
the recipe for "Balsamic Green Beans", Southern Living 2009 is much better; these were a little more bland but they turned out okay. I will not remake this specific recipe.

BabyKates's Review

cookinsadie
November 22, 2009
I brought this dish as a side to a dinner party and everyone loved them! I used fresh green beans I bought by the pound instead of frozen. I cut the ends off and sauteed them in some olive oil until they were tender and then tossed them in the sauce. They are a great alternative to the salty bacony green beans you normally see. I will definitely make them again!