Notes: If making ahead, wrap cold beans airtight and chill up to 1 day.

Recipe by Sunset August 1997


Recipe Summary

Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • In a covered 5- to 6-quart pan over high heat, bring about 3 quarts water to boiling.

  • Remove ends and any strings from green and yellow beans. Rinse beans and add to boiling water. Cook, uncovered, until beans are tender-crisp when pierced, 3 to 4 minutes. Drain, then immerse in ice water until cool, 3 to 4 minutes. Drain again.

  • In a wide salad bowl, stir together mustard, vinegar, olive oil, and chopped chives. Add beans and mix with dressing. Season to taste with salt and pepper. Garnish with whole chives.

Nutrition Facts

79 calories; calories from fat 54%; protein 2.1g; fat 4.8g; saturated fat 0.7g; carbohydrates 8.4g; fiber 2.1g; sodium 67mg.