Filter
Reset
Sort ByRelevance
Kayla Marie Kurpius
Green beans with amsterdam onions
Green beans salad with Dutch onions and mustard
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the stem set of the green beans, but leave the tip. Halve the beans and cook them in 7 minutes until al dente. Drain and allow to cool slightly.
-
Beat 2 tbsp of water from the jar of onions, the mustard and mayonnaise into a dressing. Season with pepper and salt.
-
Halve the pickles and mix with the green beans and onions. Pour the dressing over it.
Blogs that might be interesting
-
25 minSide dishPrimeur potatoes, extra virgin olive oil, White wine vinegar, fine mustard, radish, bunch onion, cress,potato salad and radish and cress -
20 minSide dishharicots verts, butter, sugar, sea salt, pecans,haricots verts with pecans -
15 minSide dishsalted butter, cocoa powder, dark chocolate, peppercorns,chocolate butter with pepper -
20 minSide dishWhite wine, beef broth, soy sauce, peanut oil, sunflower oil, garlic, spring / forest onion, ginger powder (djahé), clove,oriental marinade
Nutrition
135Calories
Sodium7% DV175mg
Fat12% DV8g
Protein6% DV3g
Carbs4% DV11g
Fiber24% DV6g
Loved it