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Categories:Viewed: 1 - Published at: a year ago
Ingredients
- 3/4 lb green beans, stemmed and halved
- 1 tablespoon dijon-style mustard
- 1 teaspoon lime juice
- 1/2 teaspoon salt
- 1 tablespoon mint, cut into very thin strips
- 1/4 - 1/2 teaspoon grated lemon, zest of, according to taste
- 1 teaspoon minced shallot
- salt & freshly ground black pepper, to taste
Method
- Steam beans 5 minutes or until tender but still crisp.
- While beans cook, in a large mixing bowl, use a fork to combine mustard, lime juice and salt, mixing until creamy.
- Mix in mint, lemon zest and shallots.
- Drain cooked beans and add to the mustard mixture, stirring to coat them.
- Season to taste with salt and pepper.
- Serve at room temperature.
- This dish can be refrigerated for 24 hours.
- Bring to room temperature before serving.
- Frozen whole green beans may be used, although they will be less crisp than fresh ones.
- For frozen beans, reduce cooking time to 3 minutes.
