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Green and yellow beans in lemon mustard vinaigrette

Time 15 minutes
Yields Serves 4
Green and yellow beans in lemon mustard vinaigrette
(Los Angeles Times)
1

Using a steamer, or a saucepan or wok with a steamer insert, steam the beans until they are tender but still crunchy, 7 to 10 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.

2

Whisk together the olive oil, lemon juice, mustard, onion, garlic, tarragon, sugar and salt. Pour the vinaigrette over the beans and toss to coat.

3

Spoon the beans onto a serving platter. Sprinkle with freshly ground black pepper to taste.