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Green Beans with Vinaigrette


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

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2004


  • 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


  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.

Cook's Notes

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.

Reviews Add a comment

  • Hankian
    17 MAR, 2013
    This is a great recipe! The dressing is nice and light and merely adds flavor. The beans do not "soak" in it. Very tasty! I also added dried cranberries and almond slivers. It was a hit at my party.
  • ChefTBaks
    23 NOV, 2011
    Made years ago. Yum! Making again today for Thanksgiving.
  • LadyLuxe1
    7 JUL, 2009
    Great tasting