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Green beans in vinaigrette


  • 450 grams green beans


  • 1/4 cup (60 milliliters) extra virgin olive oil
  • 2 tablespoons (30 milliliters) apple cider vinegar
  • 1 tablespoon (15 milliliters) Dijon mustard
  • Zest and juice of 1 lemon
  • Salt and pepper, to taste


  1. Trim stems of beans and toss in a pot of salted, boiling water for three to four minutes. Drain in a colander and rinse in cold water.
  2. For the vinaigrette, add extra virgin olive oil, apple cider vinegar, Dijon, lemon zest, lemon juice, salt and pepper to a jar. Put on jar lid and shake to combine.
  3. Shake excess water off beans and add to bowl with vinaigrette.

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