Green Bean Salad

This is the story of how (and why) I ended up giving my roommate a large bag of green beans for his birthday a couple years back (along with the ginormous box of stuffs).

Once upon a time, when I was still living with 3 of my favorite people in the world (otherwise collectively known as 6F), Rey and I were lying around on the futon downstairs watching The Big Bang Theory. I was making rice in the rice cooker and steaming broccoli while waiting [im]patiently for the chicken to cook. My facebook husband came down to make food and noticed my rather mournful expression as I watched woefully, hoping that the rice cooker would soon start singing and that the chicken would be ready.

J: Here, do you want to try some?
F: <3 I love you. Thanks!

I was handed the bowl and told to stick it back in the fridge when I was done. Bowl in hand, I returned to the futon with Rey and we went back to watching Big Bang. It wasn’t until two more episodes had ended that I realized that I’d been unconsciously making my way through the entire bowl of salad. In fact, there were only three green beans left.

F: …Oh shit.

Reasoning that leaving three green beans in the bowl and sticking that back into the fridge would be even worse than just finishing them off, I ate the last three. :[

Green Bean Salad

Ingredients:
-dijon mustard
-red wine vinegar
-EVOO
-green beans
-walnuts, chopped

Instructions:
1) Steam green beans for ~3-4 minutes in about 0.5 inches of water. Run them under cold water and drain.
2) Drizzle with equal parts of EVOO and red wine vinegar. Add Dijon mustard (to taste).
3) Add walnuts. Mix well.

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