- Boil a large pot of water. Add 1 tablespoon salt and the green beans and cook until very tender, 6 to 8 minutes. Drain and run under cold water to cool.
- Rub the beans vigorously between your hands to break them in half lengthwise. Transfer to a bowl.
- Whisk together the mustard, vinegar, oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Drizzle over the green beans.
- Sprinkle with the almonds.
Enjoy! 2 Chronicles 7:14
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This recipe, blog post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.
Special thanks to Real Simple for this delicious recipe inspiration! To see it, or their other recipes, visit them here: http://www.realsimple.com/food-recipes/browse-all-recipes/green-bean-salad-mustard-vinaigrette