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Creole Green Beans In Mustard Vinaigrette

caribbean, hot and spicy, vegetarian

Mustard Vinaigrette; see recipe
1 1/2 pounds green beans
cut into lengthwise slivers
1 teaspoon capers; drained, for garnish
1 teaspoon chopped canned pimiento; drained, for garnish

Make Mustard Vinaigrette. Fill a large saucepan with water and bring to a boil. Add beans and cook until water returns to a boil. Remove beans with a slotted spoon, drain, and put into cold running water until cool. Bring pan of water to a boil again, add beans again, and boil until tender (about 3 minutes). - - - - - - - - - - - - - - - - - - NOTES : To serve, drain and place on a serving plate. Pour vinaigrette over and garnish with capers and pimiento. Serve hot or cold. Yield: 6 servings. Nutr. Assoc. : 0 0 0 0 4487

Contributor: © 1995 Cole Group, Inc.

Yield: 6 servings

Preparation Time: 0:00

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