- 2 lbs. whole fresh green beans (ends trimmed)
- 1 tsp. dijon mustard
- 1 tbsp. white wine vinegar
- salt and pepper to taste
- 1/4 cup extra virgin olive oil
- 3 tbsp. minced fresh mint leaves
- 1/2 cup finely chopped red onion
In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well. Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight.
In a large bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beans, the mint, and the onion and toss the mixture until it is combined well.
Now this makes a lot, so you can adjust the quantities but it does improve "with age" (up to about a week) and having this on hand makes an excellent low carb snack or addition to an otherwise humdrum meal.
Here is the nutritional breakdown for the entire recipe:
- calories - 805 kcal
- carbs - 73 grams
- protein - 18 grams
- fat - 57 grams
- calories - 100 kcal
- carbs - 9 grams
- protein - 2.25 grams
- fat - 7 grams
Trust me on this ... crazy yummy.
enjoy!