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Crunchy Summer Beans with Mustard and Dill
from Edible Seattle July/August 2011
Serves 4 to 6 | start to finish: 15 minutes
Here’s a green bean recipe with everything: it’s got the tang of good Dijon, the crunch of whole grain mustard, and an ease that makes it a realistic choice for quick weeknight dinners. You can toss the beans with the mustard and take them along for a picnic, or arrange the beans on a fancy platter and drape the dressing over the top.
1 1/4 pounds green and/or yellow wax beans, rinsed and trimmed
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Juice of 1 large lemon
Salt and freshly ground pepper, to taste
3 tablespoons extra virgin olive oil
1 packed tablespoon finely chopped fresh dill
Bring a large pot of salted water to a boil. Add the beans and cook for 2 to 3 minutes, or until brightly colored but only just cooked. Drain the beans and rinse well with cold water until the beans are cool. Spread the beans on a clean dish towel to dry.
Meanwhile, whisk together the mustards, lemon juice, salt, and pepper in the bottom of a bowl large enough to hold all the beans. Add the olive oil in a slow, steady stream, whisking until all the ingredients are combined. Stir in the dill. Add the beans, tossing to combine all the ingredients. Serve at room temperature.
gluten-free • 15 minutes or less • vegan • dairy-free
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