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Green Beans Vinaigrette

On their own, lettuce, radicchio, green beans, or corn might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got four stellar sides to sample. Keep a jar of the dressing in the fridge, and let it upgrade all sorts of veggies.

  • Servings: 4
Green Beans Vinaigrette

Source: Everyday Food, March 2007


  • Coarse salt and ground pepper
  • 1 1/2 pounds green beans, stem ends trimmed
  • 1 shallot, halved lengthwise, thinly sliced
  • 1/4 cup Lemon Vinaigrette


  1. Fill a medium bowl with ice water; set aside. Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Place green beans in basket, and reduce heat to a simmer. Cover pan; steam until tender, 4 to 6 minutes. Using tongs
    or a slotted spoon, transfer beans to ice water to stop cooking; drain and pat dry with paper towels.

  2. Place on a serving platter. Top with shallot, and drizzle with vinaigrette; season with salt and pepper.

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