Green Bean Salad With Hot Mustard Dressing Recipe (2024)

the trick with the mustard is to go slow when adding it keeping in mind you can always add more....

The combination of shallots/vinegar/sugar balanced nicely, but you really need to love mustard to love this dressing because the mustard was strong.

Substitute Dijon mustard for mustard powder and honey for sugar

This really needs to be eaten right after preparation. Did not store well (beans lose their crunch and the dressing gets goopy). Also agree with all the comments re: mustard. If you love it, this is great, but it is a very strong mustard flavor enhanced by the ginger. Did not feel well balanced to me, I would add some maple or honey next time.

I was digging on this recipe ... always looking for new ways to eat those fresh beans from the garden! ... right until I came to pecans. Pecans? This Asian-leaning recipe cries out for peanuts, or perhaps fried shallots if you want a little crunch. Pecans? Still kinda shaking my head on that one.

Word of advice: the mustard is really strong. A little goes a long away and I’d start with less than what you might think you’d need at first. Instead of sugar, I added a tablespoon of honey. I omitted the walnuts and added sliced almonds instead

I didn’t have enough green beans, so I added some fingerling potatoes. The dressing is really nice and it gets better the next day.

Brilliant combination of the hot, the sweet and the salty.

MUCH better the 2nd day; that took the harsh edge off of the mustard ( I used Coleman's) and the beans turned out sweet and delicious.

Thanks for the tip!

This was really good the first go 'round, but AMAZING 3 days later when I found the left-overs lurking in the back of the fridge. The beans had absorbed a ton of the flavors and were great. I did not have Chinese mustard, so used Coleman's and did let it bloom in the hot water for at least 15 minutes. YUM!

I used regular ground mustard (not hot). I prefer it with olive oil rather than canola.I think the trick is to put the hot green beans directly into the dressing to absorb flavor as much as possible. For me, the flavor didn’t really penetrate the green beans until the next day- leftovers were great!I also tossed it with roast sweet potato and hard-boiled egg and put it in a salad to make it a meal - yumm!

Mustard was strong, but I still liked it. Next time will cut mustard to 1 Tbsp. I used crumbled bacon instead of pecans for the topping because my kids are allergic.

This made tasty, low pressure thanksgiving side to pack — ready with no need to fuss with dressing, reheating or finishing in the host’s kitchen. The mustard (Colmans) did clear the sinuses at first, but had mellowed by the time it reached the table. Next time I’ll go full mustard.

This recipe, pretty much as written, is seriously delicious, and *not too hot.* Our experience with hot mustard powder is that the sharpness really does mellow if given a little bit of time to rest after mixing with the water. We allow the mustard-water mixture to sit for about 15 minutes while we prepare the rest of the dressing ingredients and then add them in and then let that rest briefly while dealing with the beans.

I agree--the mustard was strong (and I used just the Colman's).

First of all, the green beans should roasted after being tossed with spices. Why spoil traditional items? Substitute a sprinkle of Asian chili oil for the mustard powder and sesame seeds for the pecans. Use olive oil.

We combined this recipe with the "Sheet-Pan Miso-Honey Chicken" by Yossy Arefi. Et voilà! Winner, winner chicken dinner! Delicious, and for our taste not too spicy (used Colman's dry mustard powder). Definitely making this again.

Substitute Dijon mustard for mustard powder and honey for sugar

I didn’t have enough green beans, so I added some fingerling potatoes. The dressing is really nice and it gets better the next day.

I used regular yellow mustard powder and the result was excellent.

For a shortcut, use four packets of Chinese mustard from your carry out stash. I’ll make this again but will blanch the beans for 4 minutes.

Word of advice: the mustard is really strong. A little goes a long away and I’d start with less than what you might think you’d need at first. Instead of sugar, I added a tablespoon of honey. I omitted the walnuts and added sliced almonds instead

This really needs to be eaten right after preparation. Did not store well (beans lose their crunch and the dressing gets goopy). Also agree with all the comments re: mustard. If you love it, this is great, but it is a very strong mustard flavor enhanced by the ginger. Did not feel well balanced to me, I would add some maple or honey next time.

Seriously, how hot is this? I want to make this for an upcoming luncheon but the guests have varying tastes. Will it be OK with just 1 TBL of Coleman's?