Adapted from www.epicurious.com. Makes 6 servings.
1 1/2 lbs green beans, trimmed
3 Tbsp olive oil
1 tsp Asian sesame oil
1 Tbsp white wine vinegar
2 tsp Dijon mustard
1/4 – 1/2 tsp salt, to taste
1/4 tsp black pepper
2 Tbsp sesame seeds, toasted (you can purchase them toasted or bake at 325 for a few minutes in a Pam-sprayed toaster oven pan. Watch carefully, or they will burn.)
- Steam green beans for 3 minutes. If you don’t have a steamer, you can cook uncovered in salted boiling water until crisp-tender, but you will lose some of the nutrients this way. If cooked this way, douse with cold water to stop cooking. Drain beans and pat dry.
- Whisk together oils, vinegar, mustard, salt and pepper in a large bowl until combined well. Then add beans and sesame seeds and toss to coat.