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Green Beans with Vinaigrette

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    To make ahead (up to one day), steam beans and make the dressing; refrigerate separately, covered. Up to one hour before serving, toss beans with dressing, and keep at room temperature.
    Everyday Food, November 2004
    • Prep Time 15 minutes
    • Total Time 15 minutes
    • Yield Serves 8
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    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

    Directions

    1. 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.
    2. 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.
    3. 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.

    Recipe Reviews

    • cheftb
      23 Nov, 2011

      Made years ago. Yum! Making again today for Thanksgiving.

    • LadyLuxe1
      7 Jul, 2009

      Great tasting

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