Jenn’s Cook Book

This tasty side dish comes from Real Simple magazine and uses seasonal vegetables and flavors with minimal prep work and cooking time. Perfect for lunch or dinner on a hot day.

1/4 lb green beans, trimmed
1 tsp dijon mustard
1 tsp lemon juice
1/4 tsp salt
3 tbsp olive oil
Zest of 1 lemon
1 cucumber

Bring a small pot of water to a boil. Cook green beans for 3 minutes. Drain and rinse well with cold water. Whisk together mustard, lemon juice, salt, oil and zest in a large bowl. Halve and seed cucumber length-wise. Combine green beans and cucumbers in bowl with mustard mixture and toss well. Can be served immediately or chilled for 1 hour.

In general, I am against peeling or seeding fruits and vegetables if the skin and seeds are edible. It wastes time and food. I did not peel or seed the cucumber, but you certainly could. I also cut the green beans into 1 inch pieces, which makes them easier to eat.

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