Summery Green Bean Salad
I made this simple, flavourful salad for lunch yesterday and it was a hit! I love the mustardy zing mixed with the citrus of lemon, and fresh chives. Did I mention the capers? It’s a delicious accompaniment to a summer meal. This salad is so tasty that it takes a lot of self-control to not devour it before serving.
4 large handfuls of green beans
2 tsp ground mustard powder
1 tsp dried onion
2 TBSP chives, freshly cut
2 TBSP white wine or apple cider vinegar
4 TBSP avocado oil or olive oil
1/2 lemon, freshly squeezed
2 TBSP capers (optional)
1) Put a pot of water on the stove and bring it to a boil. Wash the beans and cut the stem ends off, leaving the wispy ends.
2) Whisk together the rest of the ingredients except the capers and the chives to make the dressing, seasoning with sea salt and pepper to your liking. Shaking it up in a mason jar works wonderfully. Then, snip a small bunch of chives into small pieces.
3) Add the beans to the boiling water and boil 4-5 minutes. Immediately strain the beans so they are still nice and crunchy.
4) Toss with the dressing, capers and chives. The beans will soak up the dressing while hot, taking on a delightful flavour.