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Louisiana Style Fresh Green Bean Recipe

Guest Author - Sandie Jarrett

Spicy or not, marinated green beans, prepared Louisiana style, are refreshingly delicious served with grilled meats, fish, and poultry. Make this tasty side dish at least 3 hours ahead of serving time and chill until ready to serve. Perfect for picnics, potlucks, or for your next family dinner.

Serves 6
2 pounds fresh green beans, washed, topped and tailed
4 tablespoons olive oil or lemon infused olive oil
4 tablespoons white wine vinegar
2 tablespoon fresh-squeezed lemon juice
2 teaspoons Creole mustard or Green Olive & Lemon Mustard
2 cloves of garlic, minced
2 green onion tops, minced
2 teaspoons red-pepper flakes (optional)
1/2 teaspoons sea salt

In a large bowl or basin full of water, add several cups of ice cubes. Bring a large pot of water to a brisk boil. Add the green beans and cook until just tender. Do not cover the pot and do not overcook. Immediately drain the beans and plunge into the bowl of ice and water to immediately stop the cooking process. Drain beans again.

In a glass or other non-reactive bowl, whisk together the remaining ingredients until well blended. If you prefer to use a food processor, pulse until all ingredients are well blended. Add the cooled green beans, stirring to coat thoroughly. Refrigerate 3 4 hours before serving.

Serve chilled.

Cook's Notes:
If you can't find young green beans, you can use frozen. Purchase whole, young or baby green beans. Don't get the cut ones. Frozen green beans are already blanched so all you have to do is thaw them and drain well.

Where to purchase specialty ingredients for this recipe:
Green Olive & Lemon Mustard from The Posh Gourmet
Lemon Infused Olive Oil from The Posh Gourmet
Gourmet and other fine specialty foods directly from The Posh Gourmet
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Content copyright © 2014 by Sandie Jarrett. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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