+
0 (0)

Categories: Salads, Vegetarian

Green and yellow beans in lemon mustard vinaigrette

Green and yellow beans in lemon mustard vinaigrette
Los Angeles Times

One of the joys of shopping at the farmers market is free-associating your way to a fabulous market dinner menu. Strolling along from stall to stall, checking out the heaps of gorgeous Lolla Rossa lettuce here, the purple-tipped bunches of ... Read more

Total time: 15 minutes | Serves 4
  • 1/2 pound green beans, trimmed and rinsed
  • 1/2 pound yellow beans, trimmed and rinsed
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon Dijon-style mustard
  • 2 teaspoons minced red onion
  • 1 clove spring garlic, minced
  • 1 1/2 teaspoons chopped tarragon
  • 1/4 teaspoon sugar
  • 3/4 teaspoon salt
  • Freshly ground black pepper

Step 1Using 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.

Step 2Whisk together the olive oil, lemon juice, mustard, onion, garlic, tarragon, sugar and salt. Pour the vinaigrette over the beans and toss to coat.

Step 3Spoon the beans onto a serving platter. Sprinkle with freshly ground black pepper to taste.

Each serving:
161 calories; 2 grams protein; 10 grams carbohydrates; 3 grams fiber; 14 grams fat; 2 grams saturated fat; 0 cholesterol; 455 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Carolina’s Caesar salad with anchovy croutons
Butter lettuce salad with melted tomatoes and bacon-shallot vinaigrette
Piquillo-potato salad with anchovies and eggs
Sauteed rex sole with spring vegetable salad in bacon vinaigrette