Cold Green Bean Salad with French Mustard Vinaigrette Dressing
A cold green bean salad flavored with a homemade french mustard vinaigrette dressing. The dressing is easy to prepare in less than 2 minutes. See serving suggestion in the post. Usually, a small quantity is served per Person with a meal, that means about 100 grams of green beans per Person (calories calculated according to this)
Keyword: cold salad, green beans, mustard dressing, vinaigrette
First, prepare your green beans by cutting off both ends. Wash your beans and keep aside.
Keep a pot with water to boil and once the water boils place the green beans into the water.
Cook green beans for 6-7 minutes exactly or until they are cooked but still crunchy. That way they will remain green too and won't overcook and get mushy which doesn't look too appetizing.
Then take the green beans from the heat once ready and place in a bowl with ice water. That way you stop the cooking process and the beans will cool down fast. Keep for 2-3 minutes in the ice water then strain the green beans from the water. Keep aside.
Then prepare your vinaigrette. Place the mustard with the vinegar, salt, and pepper in a bowl. Mix the content well with a fork.
Next, pour in the oil. Beat the dressing until the ingredients are well incorporated.
Pour the vinaigrette over the green beans and serve cold.
Use a French Mustard Paste, the Dijon variation. You can use wholegrain mustard as seen in the post or the ground classic dijon mustard. Further options: Green Pepper Mustard and fruity red colored black currant wholegrain mustard.
For the Vinegar use something like apple cider, white vinegar or even rice vinegar.
For the oil use plain sunflower oil or oilseed rape. Use Extra virgin olive oil only with lemon juice (instead of vinegar)
Pick raw green beans which are tight, dark green young and slim. The older the more fibrous the green beans get.