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Green Beans with
Dijon-Lemon Vinaigrette


  • Steamed, sautéed or roasted leftover green beans (up to 3 Cups)
  • Slivered almonds (a great addition, but don't let them stop you from making this if you don't like them or don't have them on hand)


  • 1 tsp Dijon mustard
  • Juice of 1/2 lemon
  • 1 Tbl Olive oil
  • 1/2 tsp sugar
  • 1/4 tsp kosher salt
  • fresh black pepper
  • 1 clove garlic smashed

Combine all dressing ingredients in a small container with a lid (like a mason jar), or whisk until well-combined in a small bowl.  I recommend letting the dressing flavors meld for at least an hour or overnight, then dressing the green beans. Make sure you don't chomp down on the big chunk of garlic!