Crisp Green Bean Salad with Dijon Vinaigrette

It’s starting to feel like Spring is a-comin’!  The robins are filling the trees & warmer temps are getting me excited to be outside.  I LOVE this time of year!  I also LOVE the change in foods that Spring brings.  It’s finally time to step away from the winter squashes & instead fill my grocery cart with green beans & asparagus.  Here’s a super easy recipe to highlight those lovely green beans.  I’ve purposefully left out specific measurements because this recipe is easily adaptable to any size you need – simply increase or decrease to fit your green bean needs!

Ingredients

  • Green beans
  • Salt & Pepper
  • Roasted Nuts or Seeds of any kind (almonds, walnuts, pecans, pine, pumpkin, sesame)
  • Lemon or Lime, zest & juice
  • Olive Oil
  • Acid of any kind (your fav vinegar, lemon juice, lime juice)
  • Dijon mustard
Wash & trim ends off of green beans.
 
Blanch green beans by bringing large saucepan of salted water to boil over high heat.  Put all beans into boiling water at once & boil until crisp-tender and/or they turn bright green, about 2-3 min.  Drain beans & immediately run cold water over them for about 30 sec to stop the cooking process.  Drain in a colander.
 
Combine olive oil & acid in a ratio of 3:1 (3 parts oil to 1 part vinegar).  Add salt & pepper & Dijon mustard & quickly whisk to combine.
 
Add lemon or lime zest, nuts and/or seeds to green beans & toss with vinaigrette. 
 
Serve immediately & enjoy!

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