Green and yellow beans in lemon mustard vinaigrette
Steamed and marinated in vinaigrette, bright yellow wax beans and vivid green beans are beautiful arranged together on a platter. Fresh tarragon brightens the flavor.
From the story: Inspiration by the bushel
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.
Whisk together the olive oil, lemon juice, mustard, onion, garlic, tarragon, sugar and salt. Pour the vinaigrette over the beans and toss to coat.
Spoon the beans onto a serving platter. Sprinkle with freshly ground black pepper to taste.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
