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. 

Robin Bashinsky
Recipe by Cooking Light January 2016

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

57 calories; fat 2.5g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.4g; protein 2g; carbohydrates 8g; fiber 3g; cholesterol 0mg; iron 1mg; sodium 157mg; calcium 43mg; sugars 4g; added sugar 0g.
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