Ingredients
1 pound green beans, trimmed
1/4 cup golden raisins
1 tablespoon sherry vinegar
1 teaspoon whole-grain mustard
3 tablespoons extra-virgin olive oil
1 tablespoon capers, chopped
Kosher salt and freshly ground pepper
3 tablespoons toasted pepitas
Preparation
Bring a pot of generously salted water to a boil. Working in batches, cook 1 pound green beans until crisp-tender, about 5 minutes per batch. Add raisins during the last 30 seconds of cooking. Drain and transfer to a platter.
In a bowl, whisk together vinegar, mustard, oil, and capers. Season to taste. Toss beans and raisins with dressing and pepitas; serve.
