Ingredients
Method
- Bring a large pot of salted water to a boil. Add the green beans and cook until tender, about 6-8 minutes. Drain and rinse with cold water.
- In a small bowl, whisk together the mustard, vinegar, olive oil, and salt.
- Pour the vinaigrette over the green beans and toss to combine.
- Top with the sliced almonds.
Notes
- Blanching Tip: For the brightest green and best texture, immediately plunge the cooked green beans into an ice bath after draining. This stops the cooking process and preserves their vibrant color.
- Make Ahead: The green beans can be cooked and the vinaigrette prepared up to 2 days in advance. Store them separately in the refrigerator. Toss them together just before serving to prevent the beans from getting soggy.
- Personal Touch: If you're feeling adventurous, add a pinch of red pepper flakes to the vinaigrette for a subtle kick! Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Make Ahead: The green beans can be cooked and the vinaigrette prepared up to 2 days in advance. Store them separately in the refrigerator. Toss them together just before serving to prevent the beans from getting soggy.
- Personal Touch: If you're feeling adventurous, add a pinch of red pepper flakes to the vinaigrette for a subtle kick! Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.