Green Beans with Dijon Vinaigrette

Green Beens with Dijon Vinaegrette #2

Green beens with lemon zest garnish.

This is an easy and fun side dish for your holiday table. The fresh beans are steamed until tender yet still crunchy. The Dijon mustard adds a nice touch to the vinaigrette, which is made with lemon juice. Omnivores and vegetarians alike will appreciate this recipe!

16 ounces fresh green beans
Pinch of Salt
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
1 teaspoon Dijon mustard
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 teaspoon dried tarragon
Pinch sugar
Salt to taste
Fresh ground black pepper (garnish)

Fill a large frying pan with about 1-inch of water and a pinch of salt. Bring to a boil, add beans and cover. Cook for 4-5 minutes. They should still be a little crisp (still snappy). Drain and cool in an ice bath, then set aside.

Whisk together olive oil, lemon juice, mustard, onion powder, garlic powder, tarragon, sugar and salt. Drain beans and place in a large mixing bowl. Pour vinaigrette over beans and toss gently to coat.

Arrange beans on serving platter and grind a little fresh pepper on top as garnish. Cover until ready to serve.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Gluten-Free, Sides, vegan and tagged , , , , , , . Bookmark the permalink.

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