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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Fresh green beans cooked til just tender and crisp with a few Mexican influenced additions. A quick, easy side dish, especially for that over abundance of fresh green beans! Ingredients:
2lb fresh green beans, trimmed |
1/2 cup vinegar(i suggest balsamic or red wine with garlic) |
1/4 cup olive oil |
2-3t southwest style prepared mustard |
1 cup black olives, sliced |
1 large red pepper, chopped into 1 inch pieces or 1/2 strips |
1t chili pepper |
1/2t cumin |
salt and pepper |
Directions:
1. Place beans in large pan with enough water to cover and bring to boil and boil for about 10 minutes until just crisp tender(or longer for your preference)
2. While beans boil, combine vinegar, oil, mustard and spices in large serving bowl.
3. Drain and rinse beans in cold water and drain again.
4. Add beans to dressing bowl and toss to coat then add olives and peppers and toss again just before serving.
5. ***Sometimes, as in the photo, I add sliced mushrooms to the pot of beans for the last minutes or so just to unraw them, then add with the rest of the veggies :)***
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