Lemon Dijon Green Beans

Most summers I grow more green beans than I can eat and then I don't eat them again until the next summer. Because this recipe doesn't take too long, it fits nicely into my rotation so I don't get bored dealing with the overabundance.

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Lemon Dijon Green Beans

This dish is meant to be eaten at room temperature or cool. But I'm sure you could eat it hot.
 

Source:  Food Network Canada

Serves 2-3

1/2 lb green beans, ends trimmed (or use yellow wax beans or dragon tongue beans)

1 T freshly squeezed lemon juice

1/2 T Dijon mustard

1/4 teas salt

freshly ground black pepper to taste

1 teas agave nectar

1 small clove garlic, minced

2 T olive oil

1 teas chopped fresh tarragon (or 1 T fresh parsley or dill)

Cook beans in boiling salted water for 5 minutes or so until crisp-tender. Drain the water and shock the beans with cold water.

Mix together the lemon juice, mustard, salt, pepper, agave, and garlic in a small bowl. Slowly drizzle the olive oil in while continuing to whisk it all together. Stir in the tarragon and toss this mixture with the beans. Serve immediately or reheat in the microwave if you prefer to eat the beans warm.