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Under 30 Minutes

Green Beans with Cider Vinaigrette

  • Prep:
  • Total Time:
  • Servings: 8
Green Beans with Cider Vinaigrette

Source: Everyday Food, June 2008


  • Coarse salt and ground pepper
  • 2 pounds green beans, stem ends removed
  • 2 garlic cloves, peeled
  • 1/3 cup olive oil
  • 3 tablespoons cider vinegar
  • 2 tablespoons Dijon mustard


  1. Set a steamer basket in a pot. Fill with enough salted water to come just below basket; bring to a boil. Prepare a large bowl of ice water.

  2. Place green beans in basket; top with garlic. Cover, and steam until green beans are crisp-tender, 4 to 6 minutes. Reserve garlic. Transfer green beans to ice water; let stand until cool. Drain; pat dry.

  3. Make vinaigrette: Using the flat side of the blade of a chef's knife, mash reserved garlic into a paste. Place in a small bowl; whisk in oil, vinegar, and mustard. Season with salt and pepper. Toss green beans with vinaigrette, and serve.

Cook's Note

To store, refrigerate green beans and vinaigrette separately, up to 1 day.

Reviews (1)

  • kengin 30 Aug, 2008

    toasted sesame seeds or pine nut's added would be nice, it would give an added crunch

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