Green beans are sometimes called snap beans because of the sound garden-fresh beans make when broken in half. They are known as string beans, too, for the long fibrous thread that traditionally runs the length of the pod.
2 lb. (1 kg) green beans, strings and ends removed
1 red (Spanish) onion, thinly sliced
1 red bell pepper (capsicum), seeded and
cut lengthwise into strips 1/4 inch (6 mm) wide
1/4 cup (2 fl oz/60 ml) raspberry vinegar
1 tablespoon whole-grain Dijon mustard
1 teaspoon sugar
Salt and freshly ground pepper to taste
1/4 cup (2 fl oz/60 ml) extra-virgin olive oil
1/2 cup (3/4 oz/20 g) chopped fresh mint
1. Bring a large saucepan three-fourths full of salted water to a boil. Add the green beans and cook until just crisp-tender, about 3 minutes. Drain and rinse under cold running water to stop the cooking. Drain again.
2. In a large serving bowl, toss together the green beans, red onion, and bell pepper.
3. In a small bowl, whisk together the vinegar, mustard, sugar, salt, and pepper. Slowly whisk in the olive oil until thick and emulsified. Add half of the mint and mix well.
4. Drizzle the dressing over the vegetables and toss well. Sprinkle with the remaining mint just before serving. Serve at room temperature.
Nutritional analysis per serving:
Calories 144 (Kilojoules 605); Protein 3 g; Carbohydrates 14 g; Total Fat 10 g; Saturated Fat 1 g; Cholesterol 0 mg; Sodium 72 mg; Dietary Fiber 3 g.
New American Cooking Series
Time Life Books, 2000
Color photographs throughout
Recipe reprinted by permission.
This page created July 2000
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