MSPrebiotic® (FODMAP Friendly) Green Bean Salad with Dijon Mustard Vinaigrette

by Red River College April 11, 2018

MSPrebiotic® (FODMAP Friendly) Green Bean Salad with Dijon Mustard Vinaigrette

Crunchy green beans topped with this tasty vinaigrette make a fantastic light dish that's easy to make and tastes great!


  • 1 tsp Dijon Mustard
  • 1 tbsp White Wine Vinegar
  • 3 tbsp Olive Oil
  • 2 tbsp Hemp Hearts
  • 1 tsp Sea Salt
  • 2 tsp. MSPrebiotic®
  • 1 tsp Black Pepper, ground
  • 1 tsp Sea Salt to cook beans
  • 4 cups Fresh Green Beans, Trimmed
  • ¼ cup Pumpkin Seeds, to garnish

Takes , plus an hour to chill - 4 servings.



  1. In a medium bowl, whisk together Dijon mustard, white wine vinegar, salt, pepper, hemp hearts and MSPrebiotic®.
  2. Slowly drizzle in the olive oil while whisking constantly.


  1. In a large pot bring 4 liters of water to a boil.
  2. Place green beans in the water and let cook for 2-3 minutes until they are just cooked and still have a light snap when you bite into them.
  3. Remove the beans from the water and place in a bowl of ice water to chill.
  4. Remove the beans from the ice water and let drain well to remove any excess moisture.
  5. Place beans in the mixing bowl with the Dijon mustard vinaigrette. Toss well to combine, divide onto 2 plates and garnish with pumpkin seeds.

Red River College
Red River College


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