ZESTY MARINATED GREEN BEAN SALAD

Whenever I am planning a menu for an event, I always make sure to include a green side dish—not only for the health benefits, but also to ensure a colorful and appetizing spread. Fresh green beans are a summer staple. This simple recipe can easily be made ahead for a picnic.

2 pounds green beans, trimmed

1 shallot, thinly sliced

1 tablespoon sherry vinegar

1 teaspoon Dijon mustard

2 tablespoon olive oil

½ teaspoon salt

¼ teaspoon ground black pepper

Bring a large pot of water to a boil. Add the green beans, and cook for 3 to 4 minutes. The beans should still be crisp. Immediately drain the beans, and place them in a bowl of ice water. Once they have cooled, drain them again, and place them in a large bowl. Add the shallots to the bowl.

In a small bowl whisk together the vinegar, mustard, oil, salt, and pepper. Pour the vinaigrette over the green beans and shallots. Toss well to coat the vegetables in the dressing. Refrigerate the dish for at least 1 hour. Serve it chilled or at room temperature.

MAKES 6 SERVINGS.