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Monday, May 16, 2011

Green Beans with Dressing

In a steamer basket, cook 5 to 8 minutes, or until tender-crisp, 2 pounds green beans with strings removed and tips broken off.  Cool in water, drain and transfer to a beautiful serving bowl.

In a jar, shake together 2 Tbl. extra-virgin olive oil, 1 Tbl. white-wine vinegar, 1 tsp. Dijon mustard, 1 tsp. coarse sea salt, and 1/4 tsp ground pepper.  Pour over beans and toss to coat.  Serve with a main dish and garlic mashed potatoes.

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