Recipe By : Gourmet August 1992
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Gourmet Magazine
Salads & Salad Dressings To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Green beans -- trimmed
1 ts Dijon-style mustard
1 tb White-wine vinegar
1/4 c Olive oil
3 tb Fresh mint leaves -- minced
1/2 c Red onion -- finely chopped
In a kettle of boiling water cook the beans for 2 to 4 minutes, or
until they are crisp-tender, transfer them with a slotted spoon to a
bowl of ice and cold water to stop the cooking, and drain them well.
Pat the beans dry with paper towels and chill them, covered, for at
least 3 hours or overnight.
In a large bowl whisk together the mustard, the vinegar, salt, and
pepper to taste, add the oil in a stream, whisking, and whisk the
dressing until it is emulsified. Add the beans, the mint, and the
onion and toss the mixture until it is combined well.
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