New Green Bean Recipe for the Holidays
2 lbs green beans, ends trimmed
½ cup extra virgin olive oil
2 tsp Dijon mustard
4 garlic cloves
2 small red onions, halved and thinly sliced
½ cup chopped fresh dill, basil, or parsley ( your choice)
2 tsp grated lemon zest
½ cup fresh lemon juice
In boiling water, cook beans until crisp-tender, about 3 minutes. Transfer to colander, rinse, and set aside. Whisk together oil, mustard, garlic, and 1 tsp salt. Add onions, herbs, lemon zest, and reserved green beans and toss to coat. Refrigerate for at least 2 hours or up to overnight. To serve, remove garlic, add lemon juice, and toss well.
--Southern Living Magazine, November, 2011
½ cup extra virgin olive oil
2 tsp Dijon mustard
4 garlic cloves
2 small red onions, halved and thinly sliced
½ cup chopped fresh dill, basil, or parsley ( your choice)
2 tsp grated lemon zest
½ cup fresh lemon juice
In boiling water, cook beans until crisp-tender, about 3 minutes. Transfer to colander, rinse, and set aside. Whisk together oil, mustard, garlic, and 1 tsp salt. Add onions, herbs, lemon zest, and reserved green beans and toss to coat. Refrigerate for at least 2 hours or up to overnight. To serve, remove garlic, add lemon juice, and toss well.
--Southern Living Magazine, November, 2011