- 1 pound green beans, fresh
- 1/4 cup sun-dried tomatoes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons capers, rinsed and drained
- Drain the tomatoes and coarsely chop. Drain and rinse the capers.
- In a large bowl, mix together the olive oil, mustard and lemon juice. Add the tomatoes and capers; mix well. Set aside.
- Steam the green beans just until tender (3-5 minutes). The green beans should still have a bit of a crunch to them.
- Once the green beans are cooked and drained, add them to the mixing bowl and toss with the tomato mixture. Serve immediately.