Green Bean Mustard Salad

Here's a fun and different use for our 'Lacto Fermented Whole Grain Mustard'!

The 'Jade' variety of green bean we plant in our garden is a prolific producer. We eat them fresh, ferment them, freeze them, pressure can them and still have plenty leftover to feed the neighborhood. This is a different twist on a green bean salad using that delicious fermented mustard!

Green Bean Mustard Salad

4 cups green beans, lightly steamed and cooled
1/2 cup halved cherry tomatoes
1/2 cup sliced red onion

3 tablespoons Fermented Whole Grain Mustard
2 tablespoons distilled white vinegar
Dash of salt

Whisk dressing ingredients together and toss with beans, tomatoes and onion. Refrigerate for a few hours before serving.

Note: Pressure canned green beans also work well for this recipe.

Confession: I had no cherry tomatoes or red onions on hand this time so I substituted crushed dehydrated tomatoes and a yellow onion both from our garden. Still delicious!

Happy Fermenting!