How to make it

  • Pour about 3 qt. water into a 5- to 6-qt. pan, cover, and bring to a boil over high heat. Meanwhile, remove ends and any strings from green and yellow beans.
  • Add beans to boiling water. Meanwhile, fill a bowl with ice and water. Cook beans, uncovered, until beans are tender-crisp when pierced, 3 to 4 minutes. Drain, then immerse in ice water until cool, 3 to 4 minutes. Drain again.
  • In a wide salad bowl, stir together vinegar, olive oil, mustard, and chopped chives. Add beans and mix with dressing. Season to taste with salt and pepper. Garnish with whole chives.

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