1 lb (454 g) green beans, trimmed

2 tbsp (30 ml) mayonnaise

2 tsp (10 ml) Dijon mustard

2 tsp (10 ml) white wine vinegar

1 tsp capers, finely chopped

½ tsp (2.5 ml) prepared horseradish

1 shallot, thinly sliced

Salt and pepper

In a pot of salted boiling water, cook the green beans for about 5 minutes or until tender. Cool in an ice bath. Drain.

On a work surface, split the beans lengthwise, if desired (see note).

In a large bowl, combine the mayonnaise, mustard, vinegar, capers, horseradish and shallot. Add the beans. Season with salt and pepper and toss well.

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