Ingredients

• 1 Tbsp. cider vinegar
• 1 tsp. Dijon mustard
• 1 tsp. chopped thyme
• 1 small garlic clove, minced
• 1/4 cup extra virgin olive oil
• 2 1/2 lb Romano (flat) beans, trimmed

Instructions

1. Whisk together vinegar, mustard, thyme, garlic, and 1/2 tsp each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
2. Cook beans in a large pot of well-salted boiling water until tender, 7 to 10 minutes. Drain, then toss with dressing and season with salt and pepper. Serve warm or at room temperature.