Green Beans with Mustard Sauce — Mobile-Friendly

Green Beans with Mustard Sauce

Need a fast veg that plays nice with seafood, poultry, or even a steak? This is it. Wash the beans (yep, even the “pre-washed” ones), snip the ends—scissors do nicely—boil or steam a few minutes, whisk a quick Dijon–olive oil–lemon situation, toss, and eat while it’s warm. Sometimes I’ll shave a few almonds over the top for crunch. :contentReference[oaicite:0]{index=0}

Ingredients

• 12 oz green beans, ends trimmed (give them a re-wash)
• 1 Tbsp Dijon-style mustard
• 1/3 cup extra-virgin olive oil (California makes some of the finest)
• Juice of 1/2 lemon
• Fresh ground black pepper, to taste
• Pinch of salt, to taste (optional)

Ingredient wording reflects your original page and tone. :contentReference[oaicite:1]{index=1}

Method

1. Prep: Wash beans, snip ends, and hold in cold water until go-time. :contentReference[oaicite:2]{index=2}
2. Cook: Steam or boil 3–5 minutes until crisp-tender; a fork should slide in without a fight. Microwave steamer pack? That works too. :contentReference[oaicite:3]{index=3}
3. Sauce: In a cereal bowl (yes), whisk 1 Tbsp Dijon with 1/3 cup olive oil and the juice of half a lemon. Pepper to taste; pinch of salt if you like. :contentReference[oaicite:4]{index=4}
4. Toss & serve: Drain beans, toss with sauce in a warm bowl, and serve immediately. Optional: shaved almonds for crunch. :contentReference[oaicite:5]{index=5}

Notes

• Goes with everything: seafood, poultry, or red meat—this side doesn’t argue. :contentReference[oaicite:6]{index=6}
• Olive oil drives the calories, and it’s mostly heart-healthy fats. Use a touch less if you want to trim the numbers. :contentReference[oaicite:7]{index=7}
• Mediterranean tally: Green beans are a legume; this dish is worth 1 Mediterranean Diet point*. :contentReference[oaicite:8]{index=8}

*Your site’s point system call-out preserved from the original recipe.

Nutrition (estimates)

Calculated for the full batch using: 12 oz (340 g) green beans, 1 Tbsp Dijon (~15 g), 1/3 cup olive oil (~72 g), juice of 1/2 lemon (~15 g). Salt/almonds not included. Makes 2 servings.

*Dijon mustard brands differ widely in sodium; add salt to taste at the table.