Creole Green Beans in Mustard Vinaigrette
Serves: 6
  • Mustard Vinaigrette, see Recipe
  • 1 1/2 pounds green beans cut into lengthwise slivers
  • 1 teaspoon capers; drained, for garnish
  • 1 teaspoon chopped canned pimiento; drained, for garnish
  1. Make Mustard Vinaigrette. Fill a large saucepan with water and bring to a boil. Add beans and cook until water returns to a boil. Remove beans with a slotted spoon, drain, and put into cold running water until cool. Bring pan of water to a boil again, add beans again, and boil until tender (about 3 minutes).
To serve, drain and place on a serving plate. Pour vinaigrette over and garnish with capers and pimiento. Serve hot or cold.
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