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Family Central: Will your kids eat fresh green beans?

Green beans out of a can and fresh green beans are so completely different, they don’t even seem like the same vegetable. But I know if your family is used to eating canned green beans, the change to a crisper green bean can be hard for the young crowd.

I came up with this simple sweet onion dressing for green beans one night using ingredients I already had in the house and in my little herb garden. I wanted to do something a bit different from my usual olive oil, salt and pepper, but without a lot of added time or fat.

Make sure you use a sweet onion so you won’t overpower the green beans. It would also be great using a shallot if you don’t have an onion on hand.

These green beans are also delicious on freshly cooked new potatoes, garden tomatoes or as a quick salad dressing. It’s a versatile, light way to add a lot of flavor to most anything from the garden.


Green Beans with Sweet Onion Dressing

1 cup finely chopped sweet yellow onion
1 Tbs red wine vinegar
1 Tbs Dijon mustard
1/2 tsp kosher salt
1/2 tsp black pepper
2 lbs fresh green beans, trimmed and steamed to desired tenderness
2 Tbs olive oil
1/3 cup of your favorite fresh herb, chopped (such as parsley or dill)

In a large bowl, stir together the onion, vinegar, mustard, salt and pepper. Whisk olive oil and herbs into onion mixture and toss with the steamed green beans. Great hot, cold or room temperature!

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