Green Bean Salad With Sweet And Sour Mustard Vinaigrette
This vibrant green bean salad bursts with flavor and texture, featuring crisp green beans, hearty chickpeas, and peppery radishes in a tangy mustard vinaigrette. Tossed together with crispy bacon (optional), this colorful dish makes a delightful side or a light main course that is sure to please.
— Constant Cookbook
Ingredients
- 1/4 cup cider vinegar
- 6 Tbs. firmly packed light brown sugar
- 6 Tbs. whole grain mustard
- 2 Tbs. Dijon mustard
- 1/2 cup chopped fresh chives
- Kosher salt and freshly ground pepper, to taste
- 1 1/2 lb. green beans, trimmed, halved crosswise and blanched
- 1 can (14 oz.) chickpeas, rinsed and drained well
- 8 radishes, thinly sliced into rounds
- 4 bacon slices, cooked until crisp and crumbled (optional)
Instructions
- In a small bowl, whisk together the vinegar, brown sugar, whole grain mustard, Dijon mustard and chives. Season the vinaigrette with salt and pepper.
- In a large bowl, toss together the green beans, chickpeas, radishes and bacon. Add the vinaigrette and toss well to combine. Adjust the seasonings with salt and pepper. Serve immediately. Serves 6.
- Williams-Sonoma Kitchen
Yield
Serves 6.
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