Mustard Vinaigrette Green Beans
Servings
3Serving size
about 1 cupThis recipe can be multiplied and makes good leftovers. Reheat gently so they don’t get mushy. (The beans will lose their bright color and look a little grayish. This is normal.)
Ingredients
| 1 quart Water |
| 12 ounces Green beans |
| 2 tsp. Olive oil |
| 1 tsp. Balsamic vinegar |
| 2 tsp. Dijon mustard |
| 2 tsp. Water |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/8 tsp., ground Dried tarragon |
Instructions
Add the green beans and cover. Cook for about 10 minutes until tender.
While the beans are cooking, place the olive oil, vinegar, mustard, water, salt, pepper and tarragon in a medium mixing bowl. Whisk until smooth.
When the beans are tender, add them to the dressing. Toss to coat well. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
There might be an argument for using a pound of beans for the amount of dressing, but we wanted to make sure that there was no feeling of any skimping on the sauce. There’s enough sauce to make this simple side dish rich and tasty. When we asked our testers to try these they said, “Wow, that’s the stuff.”