Prep
10 min.
Serves
4
HOT
- Heat oil in a large non-stick skillet over medium-high heat.
- Add beans and cook 8 to 10 minutes or until lightly browned, stirring gently occasionally. Remove from heat. Gently stir in remaining ingredients.
COLD
- In a large bowl, combine oil, green onions, lemon juice, lemon zest, dill, mustard, salt and pepper. Gently toss in green beans. Serve chilled or at room temperature.
NOTE: Recipe can be doubled.
Ingredients
1 Tbsp. vegetable oil
1 can (28 oz.) Allens® Cut Italian Green Beans, well drained
1/4 cup thinly sliced green onions
1 lemon (need 1Tbsp. juice and ½ tsp. zest)
1 Tbsp. chopped fresh dill or thyme
1/2 tsp. Dijon mustard
Salt and pepper, to taste
- Prep10 min.
- Serves4
Ingredients
1 Tbsp. vegetable oil
1 can (28 oz.) Allens® Cut Italian Green Beans, well drained
1/4 cup thinly sliced green onions
1 lemon (need 1Tbsp. juice and ½ tsp. zest)
1 Tbsp. chopped fresh dill or thyme
1/2 tsp. Dijon mustard
Salt and pepper, to taste
HOT
- Heat oil in a large non-stick skillet over medium-high heat.
- Add beans and cook 8 to 10 minutes or until lightly browned, stirring gently occasionally. Remove from heat. Gently stir in remaining ingredients.
COLD
- In a large bowl, combine oil, green onions, lemon juice, lemon zest, dill, mustard, salt and pepper. Gently toss in green beans. Serve chilled or at room temperature.
NOTE: Recipe can be doubled.