2 tspdijon mustard (I like spicy German mustard or dijon)
1 Tbsp e.v. olive oil
1/4 tspsalt
pinch black pepper
Instructions
Bring a large pot of water to a boil and toss in green beans. Cook for ~ 2 1/2 - 4 minutes or until desired tenderness. Drain and toss in a bowl of ice cold water to stop the cooking process.
In a small bowl or jar: mix lemon juice, sharp mustard, dill, olive oil, salt and pepper.
Toss green beans with dressing and add salt to taste. Serve cold or warm.
Notes
Eating right away and don't want to blanch? Just drain the green beans and toss with the dressing.
I like green crisp or al dente. Cook them a little more if you want them softer. Older green beans will naturally be tougher so they will need more cooking time than fresh green beans.