GREEN BEANS WITH SALUMI VINAIGRETTE
- Blend garlic, salumi, vinegar, paprika, lemon zest, lemon juice, and coriander in a blender, scraping down sides as needed, until very smooth. With motor running, slowly add 4 tablespoons oil and 2 tablespoons water and blend until combined; season vinaigrette with salt.
- Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add beans and cook, tossing often, until tender and browned in spots, 10-12 minutes. Add 1-2 tablespoons vinaigrette (reserve remaining vinaigrette for another use) and toss to coat.
- DO AHEAD: Vinaigrette can be made 4 days ahead. Cover and chill.
GREEN BEANS WITH LEMON VINAIGRETTE AND ALMONDS
- For the vinaigrette, combine the lemon juice, olive oil, lemon zest and salt and pepper to taste in a small bowl. Whisk until combined. Set aside.
- In a large pot, bring 6 quarts of salted water to a boil. Add the green beans and cook for 4 minutes. Drain and place the beans in a serving dish. Toss with the vinaigrette and almonds and serve.
GREEN BEANS WITH MUSTARD VINAIGRETTE
- Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
- Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
- Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.
GREEN BEANS WITH SESAME VINAIGRETTE
Active time: 20 min Start to finish: 20 min
Categories Mustard Side Low Carb Vegetarian Quick & Easy Green Bean Summer Healthy Vegan Boil Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
- Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain and pat dry.
- Whisk together oils, vinegar, mustard, salt, and pepper in a large bowl until combined well, then add beans and sesame seeds and toss to coat.
GREEN BEANS WITH LEMON VINAIGRETTE
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat these green beans within a few hours of making it.
Provided by Mark Bittman
Number Of Ingredients 4
- Blanch green beans in boiling water, then plunge them into an ice bath to stop the cooking.
- Toss with a vinaigrette made with olive oil, lemon juice and a tiny bit of minced garlic. (To turn this into a main dish, sear some tuna until crusty on the outside, but still raw in the middle. Cut into thick slices or chunks, and toss with the green beans and dressing.)
GREEN BEANS VINAIGRETTE
- Wash and trim green beans, and place in steamer basket over hot water. Cook about 7 minutes, until the beans are firm but tender.
- Combine the onion with oil, vinegar and mustard in a serving dish; mix well.
- When green beans are cooked, drain well and stir into dressing.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 36 milligrams, Sugar 5 grams, TransFat 0 grams
GREEN BEANS WITH VINAIGRETTE
- 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.
GREEN BEANS VINAIGRETTE
- Fill a medium bowl with ice water; set aside. Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Place green beans in basket, and reduce heat to a simmer. Cover pan; steam until tender, 4 to 6 minutes. Using tongsor a slotted spoon, transfer beans to ice water to stop cooking; drain and pat dry with paper towels.
- Place on a serving platter. Top with shallot, and drizzle with vinaigrette; season with salt and pepper.
GREEN BEANS WITH SMOKEY BACON VINAIGRETTE
Sweet bacon vinaigrette lovingly caressing green beans. Discovered this combination during Thanksgiving dinner when a bottle of bacon vinaigrette was dropped onto my plate. The result was delicious. I like to add a bit of Cheddar. Bacon, green beans, and Cheddar just goes really well together for me.
Provided by Frank 'exodus' Macera
Number Of Ingredients 6
- Make an ice bath by filling a large pot with ice and water; set aside.
- Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.
- Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.
Nutrition Facts : Calories 186.1 calories, Carbohydrate 13.3 g, Cholesterol 19.3 mg, Fat 13 g, Fiber 4.4 g, Protein 5.7 g, SaturatedFat 4.3 g, Sodium 245.4 mg, Sugar 4.4 g
ROASTED GREEN BEANS WITH DILL VINAIGRETTE
This recipe is irresistible! I have had this and only this for dinner on several occasions. Enjoy! Save time by purchasing beans already trimmed. I usually double the recipe as the beans do shrink a bit when roasted.
Provided by Annexa
Number Of Ingredients 9
- Preheat an oven to 450 degrees F (230 degrees C).
- Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat.
- Roast the green beans in the preheated oven until cooked through, about 20 minutes.
- Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 18.4 g, Fat 7 g, Fiber 7.8 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 351.7 mg, Sugar 4.2 g
GREEN BEANS WITH GARLIC VINAIGRETTE
Based on a recipe from Suzanne Somers' book, Eat Great, Lose Weight. She says "This dish is delicious hot or cold, and the vinaigrette is also good on salads or other vegetables."
Provided by mersaydees
Yield 4 serving(s)
Number Of Ingredients 6
- GARLIC VINAIGRETTE:.
- In small bowl, combine garlic, lemon juice, salt, and pepper. Slowly whisk in the olive oil until well combined.
- Steam beans until tender and still slightly crunchy; do not overcook.
- Toss with vinaigrette and serve.
GREEN BEAN SALAD IN TANGY VINAIGRETTE
Just made up this recipe today to use up some ambelofasoula (I've never seen this bean in Canada and don't know if it has an English name). All kinds of green beans would be good in this refreshing salad, I expect. Steaming time is approximate as everyone likes their beans softer/crispier. 8 minutes is what worked for us.
Provided by evelynathens
Yield 4-6 serving(s)
Number Of Ingredients 9
- Steam the green beans until crisp-tender.
- Drain in a large colander and run under cold water.
- Leave to drain thoroughly, about 10 minutes.
- Make vinaigrette: In a small blender, whisk all blender ingredients until emulsified.
- Check seasoning and adjust (you will probably find that you will need to add more salt after you add the vinaigrette to the green beans).
- Pour dressing onto green beans in a pretty bowl and toss to coat.
- Allow beans to 'sit' in dressing for at least 1/2 hour before serving to absorb dressing.
- Re-toss just before serving.
- Sprinkle toasted walnuts over and serve.
Nutrition Facts : Calories 358.3, Fat 32.2, SaturatedFat 4.3, Sodium 28.9, Carbohydrate 16.7, Fiber 5.1, Sugar 8.9, Protein 4.4
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GREEN BEANS WITH SALUMI VINAIGRETTE RECIPE | BON APPéTIT
3.5/5 (22)Estimated Reading Time 1 minServings 4
- Blend garlic, salumi, vinegar, paprika, lemon zest, lemon juice, and coriander in a blender, scraping down sides as needed, until very smooth. With motor running, slowly add 4 Tbsp. oil and 2 Tbsp. water and blend until combined; season vinaigrette with salt.
- Heat remaining 2 Tbsp. oil in a large skillet over medium-high heat. Add beans and cook, tossing often, until tender and browned in spots, 10–12 minutes. Add 1–2 Tbsp. vinaigrette (reserve remaining vinaigrette for another use) and toss to coat.
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Top Asked Questions
How to cook green beans with mustard and vinegar?Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready. Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick.
What is the best way to cook green beans?Directions. 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,...
What can I use instead of runner beans for green beans?Green beans and almonds just belong together. If you can’t find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time. Why spend 90 minutes making green beans?