Tangy Green Beans


The market had these beautiful green beans, but I’m tired of doing the same thing- sautéed with garlic and olive oil or steamed with butter and salt. I saw this simple salad recipe from Ellie Krieger and thought I’d modify it for ingredients I had. I’m not a huge fan of raw red onion, so I left that out, but I think finely sliced shallots would be a great addition. Toasted slivered almonds or toasted pine nuts would also be a good combination. It’s a very versatile recipe that could be served warm in winter along with a chicken cordon bleu or as a cold side salad in the summer, perhaps with some beer can chicken from the grill.

1/2 lb. green beans, trimmed and rinsed
1 tsp. red wine vinegar
1 tsp. dijon mustard
2 tsp. olive oil
Kosher salt and pepper to taste
1/4 tsp crushed red pepper (more or less depending on the amount of heat you like)

Steam the green beans in a steamer pot over boiling water for about 3-4 mins. Remove. In a large bowl, mix the rest of the ingredients. Add the green beans and toss.

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