- 1 to 2 pounds of green beans, ends trimmed
- 4 Tbsp. Extra Virgin Olive Oil
- 3 Tbsp. Apple Cider Vinegar (preferably orgianic unfiltered)
- 2 Tbsp. French Dijon Mustard (see suggestions below)
- Salt and Pepper to taste
Over high heat, steam the beans in enough water so the water does not boil away, for about four minutes after the water comes to a boil.
While the beans are steaming, whisk together the olive oil, cider vinegar, and mustard until smooth. Add the salt and pepper. When the beans are crisp tender, drain them well and immediately add them to the vinaigrette. Toss and let stand at least fifteen minutes. Serve while warm or at room temperature.
This makes enough for two pounds of beans but a little extra vinaigrette is always welcome. Recommended mustards: