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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.