This recipe is perfect for a side dish at your next Thanksgiving meal.
Bring a stockpot of water to a boil.
In the meantime, make the dressing by combining mustard, vinegar, olive oil, garlic, capers, and shallot in a jar with a tight-fitting lid. Shake well to combine.
When water is at a rolling boil, add beans and cook for 5 minutes.
Drain cooked beans and toss with chopped parsley and add dressing, tossing to cover hot beans. Serve warm.
Have the dressing ingredients ready to go, so the hot beans can absorb the sauce and maximize the flavor of the dish!