string bean salad with mustard vinaigrette

string bean salad with mustard vinaigrette

I’ve never really been creative with string beans. There’s something about them that has never inspired me to reach out of my comfort zone. Don’t get me wrong, I really like them, but they’re not one of those vegetables — like mushrooms and tomatoes — that have a zillion ways to be cooked. Every time I cook them, I boil them and serve them warm as a side dish. The ounce of creativity that I bring to the dish depends on the spices I use and the sauce in which I boil the string beans, which almost always tends to be made with tomatoes. Until recently, I had never tried making a string bean salad despite the numerous times I’ve thought about it. But when I finally got to it, it opened a whole new world of string bean inspiration.

Ingredients

  • 1 pound (500g) string beans, both ends trimmed
  • 1 small red onion, diced
  • 7 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 4 teaspoons lemon juice
  • 3 ½ tablespoons fresh dill, chopped
  • Salt and pepper, to taste
Read the whole recipe on Savormania