1 can white beans
2 c fresh green beans, halved
1 scallion, chopped
1 teaspoon Dijon mustard
1 tablespoon lemon juice
zest of half a lemon
2 tablespoons olive oil
salt and pepper to taste
Make dressing and toss with beans. Cover and refrigerate 1 hour or overnight.
A Slow Cooker Thanksgiving
4 months ago
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