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These can be served right away, at room temperature or chilled.
1 ½ pound green beans, ends trimmed, washed and drained
1 tablespoon Sherry vinegar
1 teaspoon fresh juice from about 1 lemon
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Put 1 cup water in a large saucepan. Add the beans, cover and cook until tender but still very crisp, about 6 minutes.
Whisk together Sherry vinegar, lemon juice, Dijon mustard, and 3 tablespoons olive oil in a large bowl.
Drain the beans in a colander, transfer to bowl with the vinaigrette and toss to coat. Season to taste with salt and pepper.
These can be served right away, at room temperature or chilled.