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Orange-Mint Green Beans

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From FOODday

3 pounds  green beans, trimmed
1/2 cup orange juice concentrate, thawed
1/2 cup minced fresh mint
2 Tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper

Bring a large pot of salted water to a boil.  Fill a large bowl with ice and cold water and set nearby.

Drop the green beans (I like to do mine in batches) into the boiling water and blanch for 3-4 minutes, or until bright green and crisp tender.  Remove the beans from the water and immediately plunge them into the ice water.  When the beans are completely cooled, drain them, then spread on a kitchen towel and pat dry.

Bring a large pot of salted water to a boil.  Fill a large bowl with ice and cold water and set nearby.

Drop the green beans (I like to do mine in batches) into the boiling water and blanch for 3-4 minutes, or until bright green and crisp tender.  Remove the beans from the water and immediately plunge them into the ice water.  When the beans are completely cooled, drain them, then spread on a kitchen towel and pat dry.

In a small bowl, whisk together the orange juice concentrate, mint, vinegar and mustard.  Season well with salt and pepper.

In a large bowl, gently toss the beans with the vinaigrette.  Serve room temperature.

 

- Recipe courtesy of Cathy Pollak

 

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