Under 30 Minutes
Green Beans with Vinaigrette
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.
- 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
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.