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Kayla Marie Kurpius
Green beans with amsterdam onions
Green beans salad with Dutch onions and mustard
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Ingredients
Directions
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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.
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Beat 2 tbsp of water from the jar of onions, the mustard and mayonnaise into a dressing. Season with pepper and salt.
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Halve the pickles and mix with the green beans and onions. Pour the dressing over it.
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Nutrition
135Calories
Sodium7% DV175mg
Fat12% DV8g
Protein6% DV3g
Carbs4% DV11g
Fiber24% DV6g
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