Ingredients

• 2 tbsp lemon juice

• 1 tbsp Dijon mustard

• 3 tbsp olive oil

• pinch of salt

• 2 tbsp minced onions

• 2 tbsp capers

• 1/4 chopped parsley

• pinch of black pepper

• 3/4 lb. halved green beans

• 1 cup thinly sliced celery ribs

Directions

1. Whisk lemon juice, Dijon mustard, pinch of salt and olive oil in a bowl. Add minced onion, capers, chopped parsley and a pinch of pepper.

2. Boil 3/4 pound halved green beans until crisp-tender, 4 minutes; drain and add to the dressing along with a celery ribs.