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Mustard Seed Market & Cafe Natural Foods Cookbook
The sweet flavor of maple syrup combines well with the assertive flavors of balsamic vinegar and mustard.
Makes 6+ servings.


• 2 lb. green beans, ends trimmed
• 2 tbsp. coarse-grained Dijon mustard
• 3 tbsp. balsamic vinegar
• 1 1/2 tbsp. maple syrup
• 2 tsp. extra-virgin olive oil
• 2 tbsp. chopped scallions
• Sea salt and freshly ground black pepper to taste


In a saucepan, bring 2 qt. of water to a boil over high heat. Add beans and cook uncovered until crisp-tender (begin checking at 5 minutes). Drain and place beans in a serving bowl.

While beans are cooking, in a small bowl whisk together the mustard, vinegar, maple syrup, and oil. Pour over hot beans and mix to coat well, then sprinkle with scallions. Season to taste with salt and pepper.

Chef's Notes:

Choose slender, crisp green beans that are bright and blemish free. Avoid mature beans with large seeds and swollen pods.


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