Ingredients Jump to Instructions ↓

  1. 1 teaspoon poppy seeds

  2. 2 tablespoons extra-virgin olive oil

  3. 1 tablespoon white-wine vinegar, or rice-wine vinegar

  4. 1 teaspoon Dijon mustard

  5. 1/2 teaspoon honey

  6. 1 tablespoon minced shallot

  7. 1/8 teaspoon salt, or to taste Freshly ground pepper, to taste

  8. 1 pound green beans, stem ends trimmed

Instructions Jump to Ingredients ↑

  1. To prepare dressing: Heat a small dry skillet over medium-low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended. To prepare beans: Cook beans in a large pot of boiling water until just tender, 5 to 7 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.


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