Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
1 pound mixed purple and green string beans, trimmed
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
3 tablespoons olive oil
½ cup toasted almonds, sliced
Sea salt and fresh ground pepper
1. Boil a large pot of water. Add 1 tablespoon salt and the green beans and cook until just tender, 6 to 8 minutes. Drain and run under cold water to cool. Transfer to a serving bowl.
2. Whisk together the mustard, vinegar, oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Drizzle over the green beans and serve.
3. Sprinkle with the almonds and serve.