Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Green Bean Salad with Sweet and Sour Mustard Vinaigrette



Posts : 16460
Thanked : 805
Join date : 2013-01-12

Green Bean Salad with Sweet and Sour Mustard Vinaigrette

Post by Lobo on Sun 17 Jan 2016, 8:26 pm

Green Bean Salad with Sweet and Sour Mustard Vinaigrette

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6
In this delicious riff on the classic green bean salad, we add earthy chickpeas, crunchy radishes and crumbled bacon, all tossed with a sweet and sour mustard vinaigrette. It’s the perfect side dish for a picnic or barbecue. For a vegetarian version, omit the bacon.

  • Printer Friendly Version

  • 211


  • 1/4 cup cider vinegar
  • 6 Tbs. firmly packed light brown sugar
  • 6 Tbs. whole grain mustard
  • 2 Tbs. Dijon mustard
  • 1/2 cup chopped fresh chives
  • Kosher salt and freshly ground pepper, to taste
  • 1 1/2 lb. green beans, trimmed, halved crosswise and blanched
  • 1 can (14 oz.) chickpeas, rinsed and drained well
  • 8 radishes, thinly sliced into rounds
  • 4 bacon slices, cooked until crisp and crumbled (optional)

Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.


In a small bowl, whisk together the vinegar, brown sugar, whole grain mustard, Dijon mustard and chives. Season the vinaigrette with salt and pepper.

In a large bowl, toss together the green beans, chickpeas, radishes and bacon. Add the vinaigrette and toss well to combine. Adjust the seasonings with salt and pepper. Serve immediately. Serves 6.

Williams-Sonoma Kitchen

    Current date/time is Thu 20 Oct 2016, 2:38 pm