Green beans are one of those vegetables that make me think about Summer growing up. Helping my mom snap the ends off the beans before she made them for dinner always made me feel like such a grown up.
When they were on the plate, no matter how she cooked them, my dad would say, “This is really good!” and my mom would reply, “Heather helped me cook the beans.” Even though all I really did was snap the ends I felt so accomplished that I had helped cook dinner. Such fun family dinner memories;)
These beans are probably the easiest side I’ve made in a long time. They’re tossed in a dressing that contains three ingredients and takes all of 30 minutes to make. And when I say 30 I actually mean 10, this is how long it takes to snap your beans, make your dressing, toast the walnuts, and toss them.
Dijon Green Beans with Walnuts (4 servings)
- 1 lb of Green Beans
- 1 cup of walnuts, coarsely chopped
- 2 T Dijon Mustard
- 2 T Red Wine Vinegar
- 3 T Extra Virgin Olive Oil
- 1 T Parsley
- Salt and Pepper to taste
After snapping the ends off your beans bring them to a boil in a pot of water and let simmer until tender. While the beans are simmering whisk mustard, vinegar, olive oil, parsley, and salt and pepper in a separate bowl. To toast the walnuts add them to a skillet on low and keep watch, stirring a few times until they’re lightly toasted. Once the beans are done run cool water over them to cool them down slightly but keeping them a little warm for the dressing to cover the beans. Mix dressing and walnuts with the beans and ENJOY!