With so many heavy dishes weighing down the table on Thanksgiving, it’s nice to have something on the lighter side. Make sure to taste the vinaigrette before tossing it with the green beans, you may prefer more oil or lemon, so adjust accordingly. Also, don’t let the beans sit out for long or your tips might turn brown, ahem.
Green Beans in a Lemon Vinaigrette
- 1 lb green beans, ends snapped
- juice from one lemon
- 4 tbsp olive oil
- 2 1/2 tbsp cider vinegar
- salt/pepper to taste
- 1/4 tsp Dijon mustard
- 2 tbsp fresh mint, chopped
Steam green beans until crisp tender then dunk in ice water and set aside. Whisk together remaining ingredients, except mint. Taste and adjust seasoning as needed. Toss with green beans. Serve cold or at room temperature. Toss with mint before serving.