Green Bean Salad

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Servings: 4 Prep: 15 min Cook: 10 min Dairy Free Gluten Free Paleo Vegan Homestyle Simple Simple Lunch Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Lemon, Dijon Mustard, Extra Virgin Olive Oil, Sea Salt, Ground Black Pepper

Ingredients

1 ½ pounds green beans

1 small lemon ⚠

1 tablespoon Dijon mustard ⚠

3 tablespoons extra virgin olive oil ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

Instructions

1. Trim the pointy ends off the green beans with a sharp knife. Zest 1/2 of the lemon and juice all of it.

2. Fill a sauce pan half-way with salted water and bring to a boil. Add green beans and cook beans until tender, about 8-10 minutes.

3. Transfer green beans to a bowl of ice water to cool and stop cooking process.

4. When cool, rub the beans vigorously between your hands to break them in half lengthwise. Transfer to a bowl.

5. Whisk together the mustard, lemon juice, lemon zest, and olive oil. Drizzle over the green beans and season with sea salt and fresh ground pepper to taste.