- 1 lb. small green beans, steamed tender-crisp (about 5 minutes)
- 2 tbsp. snipped fresh dill
- 6 scallions, slice, with some tops
- 2 tbsp. olive oil
- 1 tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- Salt & pepper, to taste
- In a medium bowl, combine cooked beans, dill, and scallions.
- In a small bowl, whisk together all the dressing ingredients.
- Add the dressing to the bean mixture; mix well.
- Serve the salad at room temperature.
- Makes 4 servings.