Food & Cooking Recipes Salad Recipes Green Beans with Vinaigrette 3.2 (376) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 8 These fresh green beans help balance out the richness of the rest of the Thanksgiving meal. 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 ¼ teaspoon ground pepper Directions 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. 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. Rate it Print