A refreshing twist: Green bean salad with a tangy mayo-mustard zing

The season for green beans always reminded me of serving this healthy vegetable with a roux of butter and breadcrumbs. Only recently did I abandon this habit (this doesn't mean I'm tired of the dish) and started experimenting with different ways to serve green beans. Some can be found here; however, I want to tell you about another recipe today.

What exactly am I talking about? A salad I make with green beans and just a few other ingredients. Since I made it for the first time, my family has fallen in love with it, and I probably won't go back to the classic roux anytime soon. I didn't think this dish would be such a hit — today, I know that's true, and I'm even more glad I gave this simple recipe a chance. I recommend you do the same. There's a good chance you'll discover a dish that will also become a hit in your home!

Ingredients:

        
• 800 grams (28 ounces) green beans,
• 2 flat tablespoons of mayonnaise,
• 1 teaspoon of mustard (homemade, maybe?),
• 1 bunch of chives,
• Salt, pepper.

Preparation:

1. Cook the green beans. It takes about 8 minutes for the yellow and green varieties — about twice as long. The goal is for the green beans to be neither too hard nor too soft. Don't forget to salt and sugar the water. Many people forget about the latter, but it's essential!
2. Now, set the green beans aside to cool and prepare the sauce. Mix the mayonnaise with mustard, add finely chopped chives, and season to taste with salt and pepper. You can also consider a bit of lemon juice. Mix well.
3. Transfer the prepared sauce to the dish with green beans. Remix everything, being careful not to stir too vigorously so the pods don't fall apart. Done. Enjoy!