Yellow wax beans and green beans are a summer farmers’ market staple. This simple side salad is tossed with an assertive Dijon mustard dressing and finished with chopped boiled eggs and fresh chives. Hearty but refreshing, this is an elegant and colorful side, which would be perfect for late summer.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Instructions
- Cook 1 1/4 pounds green and yellow wax beans in boiling salted water until crisp-tender, 4 to 5 minutes. Drain and blot dry. Whisk 2 tablespoons each white wine vinegar and olive oil and 2 teaspoons Dijon mustard in a large bowl until smooth. Toss with the beans; season with salt and pepper. Top with 2 chopped hard-boiled eggs; sprinkle with chopped chives and pepper.
Reviews
I made a half-recipe of these beans with green beans only, but I still used two eggs. It was really easy and delicious for a weeknight side.