Green Bean Salad with Mustard Vinaigrette
Trust me, these aren’t the same old green beans you remember being forced on your plate as a kid. The mustard vinaigrette kicks these veggies up a few notches, and the slivered almonds add a satisfying crunch. Green beans are a great source of copper and chromium – the trace minerals your body needs to function optimally. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 1 pound green beans trimmed and chopped
- 2 teaspoons dijon mustard
- 4 teaspoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 cup sliced almonds toasted
Instructions
Directions
- Bring a large pot of salted water to a boil. Add the green beans and cook until tender, about 6-8 minutes. Drain and rinse with cold water.
- In a small bowl, whisk together the mustard, vinegar, olive oil, and salt.
- Pour the vinaigrette over the green beans and toss to combine. Top with the sliced almonds.
Notes
Courtesy of www.weelicious.com
