Green Bean Salad

This green bean salad had a very mild dressing, so that mostly you taste the beans. I really like it! On the other hand, it was meant to have shallots, which I didn't have, so they got left out...in the future, I will try it again with all the ingredients! It was also supposed to have a teensy bit of Dijon mustard (about 1 teaspoon) which I left out...ah, well. This makes two servings, so you'll have leftovers.

Ingredients:

2 good handfuls of green beans

1 teaspoon sherry vinegar

1 scant teaspoon extra virgin olive oil

salt and pepper to taste

1/4 shallot, diced

1 teaspoon Dijon mustard

you'll also need:

pot of water

strainer

small bowl

1. wash the green beans and snap off the ends. Put them in a pot and cover them with water.

2. bring the water to a boil and cook the beans for 7 to 8 minutes, until they're just crisp-tender. Drain them and rinse them with cold water.

3. meanwhile, in a small bowl mix together the vinegar, salt, pepper, mustard and shallot. Then slowly stir in the oil until blended.

4. add the green beans to the bowl and toss them to coat with the dressing. Eat half now and save the rest for another day.





I adapted this recipe from the magazine Woman's Day. I also left out a few ingredients...