I had meant to make this recipe when I saw it Lani’sblog a couple months ago, but had completely forgotten about it until I saw it in Lauren’s blog the other day. I decided that these would be perfect to have with the buttermilk baked chicken I was making for dinner. I loved how these green beans came out. They were so easy to make, and I already had all of the ingredients on hand.
Green Beans with Mustard Vinaigrette
- 1 lb. of green beans, washed with ends trimmed
- 3 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. Dijon mustard
- ground black pepper
Boil or steam the green beans to your desired level of crispness. Whisk together the olive oil, vinegar and mustard in a small microwave safe bowl and add pepper to taste. Microwave for 30 seconds. Toss vinaigrette with cooked green beans.