Ingredients
1
bag (22 oz) frozen whole green beans
1
tablespoon lemon juice
2
teaspoons Dijon mustard
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
2
teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
1
tablespoon olive or vegetable oil
1
medium red bell pepper, cut into strips
1
medium yellow bell pepper, cut into strips
1/2
teaspoon salt
Freshly ground black pepper, if desired
Preparation
In 12-inch skillet, cook green beans on Stove-Top as directed on bag. Drain; place beans on plate and loosely cover to keep warm.
Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2 to 3 minutes, stirring frequently. Serve sprinkled with freshly ground black pepper.
