French Bean Salad with Creole Mustard Vinaigrette
By Monica-2
Ingredients
- French Bean Salad:
- 8 oz. French green beans, trimmed and
- cut diagonally in half (about 2 cups)
- 1 (5-oz.) pkg. spring salad greens
- 1 (15-oz.) can Great Northern beans, rinsed and drained
- 1 cup grape tomatoes, halved
- 1 ⁄2 cup pitted kalamata olives
- 1 ⁄4 red onion, cut into thin wedges
- Creole Mustard Vinaigrette:
- 3 tbsp. Creole mustard*
- 2 tbsp. thinly sliced green onion
- 2 tsp. honey
- 2 tbsp. ShopRite® Imported red wine vinegar
- Pinch Simply Organic® Cayenne
- 1 ⁄2 cup ShopRite® Imported grapeseed oil
Details
Servings 6
Preparation time 15mins
Cooking time 20mins
Preparation
Step 1
1. For the French Bean Salad: In a medium saucepan
bring 1 quart salted water to boiling over high heat.
Add green beans; cook 2 to 3 minutes or until
crisp-tender. With a slotted spoon, transfer green
beans to a bowl of ice water. Let cool 3 minutes; drain.
2. In a large serving bowl combine green beans with
salad greens, Great Northern beans, tomatoes, olives
and onion. Set aside.
3. For the Creole Mustard Vinaigrette: In a small bowl
combine mustard, green onion, honey, vinegar and
cayenne. Gradually whisk in oil; whisk until emulsified.
Season with salt and pepper to taste.
4. Drizzle salad with vinaigrette, toss to coat, and serve.
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