Green Bean Salad With Mustard Vinaigrette Recipe

Cooking Directions

• STEP 1.Bring a pot of salted water to a boil and blanch the green beans for 2-3 minutes until crisp-tender. Drain and rinse with cold water to stop the cooking process.
• STEP 2.In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, honey, salt, and pepper to make the vinaigrette.
• STEP 3.In a large bowl, combine the blanched green beans, chopped red onion, and fresh parsley. Pour the mustard vinaigrette over the salad and toss to coat.
• STEP 4.Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!

Cooking Tips

• Make sure to not overcook the green beans. They should be crisp-tender and still have a vibrant green color.
• You can blanch the green beans ahead of time and store them in the refrigerator until ready to use.
• Feel free to add other vegetables or toppings to the salad, such as cherry tomatoes or crumbled feta cheese.

Storage and Serving

• This green bean salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the salad chilled as a side dish or as a light lunch. It pairs well with grilled chicken or fish.
• Garnish the salad with some additional chopped parsley before serving for a fresh and vibrant presentation.