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
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!