GREEN BEANS VINAIGRETTE RECIPE RECIPES

Name: Green Beans with Vinaigrette
Prep time: 15 min
Total time: 15 min
Ingredients: 2 pounds green beans, stem ends trimmed; 2 tablespoons extra-virgin olive oil; 1 tablespoon white-wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon coarse salt; 1/4 teaspoon ground pepper

GREEN BEANS WITH VINAIGRETTE RECIPE | MARTHA STEWART

Green Beans with Vinaigrette Recipe | Martha Stewart image

These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.

Provided by Martha Stewart

Categories Salad Recipes

Total Time 15 minutes

Prep Time 15 minutes

Number Of Ingredients 6

Ingredients

2 pounds green beans, stem ends trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse salt
1/4 teaspoon ground pepper

Steps:

Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.

GREEN BEANS VINAIGRETTE RECIPE | MYRECIPES

Green Beans Vinaigrette Recipe | MyRecipes image

Add Green Beans Vinaigrette to your holiday menu. All ingredients can be prepared up to 3 days in advance, leaving you and your stove free for other duties.

Provided by MyRecipes

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield Serves: 8

Number Of Ingredients 8

Ingredients

Salt and pepper
2 pounds thin green beans, trimmed
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup vegetable oil
¼ cup olive oil

Steps:

Place a large bowl of ice water in the sink. Bring a large pot of salted water to a boil over high heat. Add green beans and return to a boil. Cook until beans are tender, 3 to 5 minutes. Using a slotted spoon, quickly transfer green beans to ice water to stop cooking. Drain and lay out on paper towels to dry. (Can be done up to 3 days in advance to this point. Wrap in damp paper towels, cover with plastic wrap and refrigerate. Bring to room temperature before serving.)
In a large bowl, whisk together vinegar, lemon juice, 1/4 tsp. salt, 1/8 tsp. pepper, mustard and shallot until blended. Slowly add both oils, whisking constantly, until thickened. (Can be made up to 3 days in advance, minus the shallot. Keep chilled in a glass jar with a tight-fitting lid. Add shallot right before using.)
Just prior to serving, add beans to bowl with vinaigrette. Toss well and season with additional salt and pepper, if desired. Serve at room temperature.

Nutrition Facts : Calories 159 calories, CarbohydrateContent 6 g, FatContent 14 g, FiberContent 3 g, ProteinContent 2 g, SaturatedFatContent 1 g, SodiumContent 176 mg

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