"Young fresh green beans or haricots verts, make this a very nice side salad."
2 1/2 lbs
fresh green beans, blanched and shocked
red onion, diced
garlic cloves, minced
of fresh mint, chopped
lemon, juice and zest of
salt & freshly ground black pepper, to taste
In a small bowl, whisk together the garlic, mint, lemon zest and juice, and mustard. While whisking, slowly add the olive oil and whisk until thick and emulsified.
Whisk in the sour cream and Tabasco sauce.
Season to taste with salt and pepper.
Put green beans and red onion into a large bowl.
Pour the dressing over the beans and toss well. refrigerate at least 30 minutes or up to 24 hours before serving. The 30 minutes is not cooking time, but is the time allowed to blend the flavors while in the refrigerator.