String Beans Vinaigrette Recipes

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GREEN BEANS WITH VINAIGRETTE



Green Beans with Vinaigrette image

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

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

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

Steps:

  • 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.

STRING BEANS VINAIGRETTE



String Beans Vinaigrette image

Provided by Marialisa Calta

Categories     easy, quick, weekday, side dish

Time 15m

Yield Four servings

Number Of Ingredients 10

1 pound green beans, washed, ends snipped off and sliced on the diagonal
1/2 medium onion, chopped fine
1 small clove garlic, chopped fine
1/3 cup freshly grated Parmesan cheese
6 tablespoons olive oil
2 tablespoons tarragon vinegar
1/2 teaspoon salt
Freshly ground pepper
2 medium tomatoes, sliced in wedges
1/3 cup black olive

Steps:

  • Fill a large saucepan with water and bring to a boil. Add salt to taste and the beans. Cook until tender but still firm, about 4 minutes. Drain and set aside.
  • Place beans in a bowl with the remaining ingredients except the tomatoes and olives. Mix well and chill. Serve with the tomatoes and olives.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 505 milligrams, Sugar 6 grams

STRING BEANS VINAIGRETTE



String Beans Vinaigrette image

String Beans Vinaigrette

Provided by kwsociety

Categories     Appetizers

Number Of Ingredients 9

1 lb fresh green beans
½ onion
1 small garlic clove
⅓ cup fresh grated parmesan cheese
6 tbsp olive oil
2 tbsp white wine vinegar with tarragon
½ tsp salt
fresh ground black pepper to taste
Garnish: tomatoes, olives

Steps:

  • Wash the beans, snip off the ends, and cut them French style. Drop them into boiling salted water and cook until just tender. Drain. Finely chop half of an onion and mince a clove of garlic. Combine the beans with other ingredients and mix well. Chill and serve with tomatoes, olives and other fresh or marinated garnishes of your choice.
  • Note: You can substitute the white wine vinegar with lemon juice and add dried or fresh tarragon.

Nutrition Facts :

COLD STRING BEANS WITH VODKA VINAIGRETTE



Cold String Beans with Vodka Vinaigrette image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pound string beans, trimmed, or 1 pound asparagus, peeled and trimmed
1/2 cup olive oil
1 large shallot, finely minced
1 tablespoon Dijon mustard
1/4 cup Georgian or balsamic vinegar
2 tablespoons Polish vodka
1 tablespoon sumakh, see note
Salt and pepper
2 hard boiled eggs, finely chopped, optional
1 red bell pepper, finely diced, optional

Steps:

  • Blanch and refresh string beans in salted water.
  • In 1 tablespoon olive oil taken from the 1/2 cup, caramelize the minced shallot.
  • Put shallot, mustard, vinegar, and vodka in a blender. Slowly drizzle in the remaining oil. Mix in sumakh, salt, and pepper. Serve over string beans (or asparagus).
  • Optional: Garnish with a little chopped hard boiled egg and/or finely diced red bell pepper.
  • Note: edible ground sumakh is available from Mid-Eastern or Russian markets or spice shop.

STRING BEANS IN WALNUT AND RASPBERRY VINAIGRETTE



String Beans In Walnut And Raspberry Vinaigrette image

Provided by Moira Hodgson

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 pound string beans
3 shallots, minced
1/2 cup walnuts, chopped
1 teaspoon mustard
1 to 2 tablespoons raspberry vinegar
About 1/2 cup walnut oil
Coarse salt and freshly ground pepper to taste

Steps:

  • Trim the string beans and steam until tender but firm.
  • Meanwhile, combine the remaining ingredients to make a dressing. Toss the beans in the dressing while hot and leave at room temperature. Do not refrigerate if possible. Taste the beans again when they have cooled and correct the seasoning.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 32 grams, Carbohydrate 18 grams, Fat 37 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 482 milligrams, Sugar 8 grams, TransFat 0 grams

GRANDMA'S GREEN BEANS WITH BACON VINAIGRETTE



Grandma's Green Beans with Bacon Vinaigrette image

Ridiculously good beans that make a great side dish to just about anything. One of those recipes that grandma made for years that we could never get enough of. Garnish with sliced or slivered almonds.

Provided by Sarahbeara

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 8

Number Of Ingredients 8

4 slices bacon
2 pounds fresh green beans, trimmed
½ cup finely chopped onion
½ cup brown sugar
¼ cup white vinegar
½ teaspoon salt
½ teaspoon dry mustard
ground black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.
  • Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender-crisp, 3 to 5 minutes. Drain.
  • Drain bacon slices on paper towels, reserving grease in the skillet. Saute onion in the bacon grease until softened, about 5 minutes. Stir in brown sugar, vinegar, salt, mustard, and pepper. Stir well, scraping up any onion bits off the bottom of the skillet. Cook until bubbling, 3 to 5 minutes.
  • Add green beans to the skillet with the sauce; toss to coat well. Chop cooked bacon and stir into the beans. Serve hot.

Nutrition Facts : Calories 117.5 calories, Carbohydrate 22.7 g, Cholesterol 5 mg, Fat 2.1 g, Fiber 4.1 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 260.4 mg, Sugar 15.4 g

GREEN BEANS WITH BALSAMIC VINEGAR



Green Beans With Balsamic Vinegar image

This is a recipe I saved from Ediets. I have found that I prefer a little sea salt, fresh ground pepper and splenda mixed with the sauce, but the original recipe did not call for it. I hope you enjoy!

Provided by Bobtail

Categories     Vegetable

Time 20m

Yield 1 each, 2 serving(s)

Number Of Ingredients 4

2 1/2 cups fresh green beans
2 garlic cloves
5 teaspoons balsamic vinegar
2 1/2 teaspoons olive oil

Steps:

  • Rinse and snap beans.
  • Mince garlic.
  • Mix garlic, vinegar and olive oil and set aside.
  • Steam beans until tender but firm, approximately 10-15 minutues.
  • Toss with balsamic vinegar dressing.
  • Can be refrigerated and served cold.

Nutrition Facts : Calories 96.8, Fat 5.8, SaturatedFat 0.8, Sodium 8.9, Carbohydrate 10.8, Fiber 4.7, Sugar 2, Protein 2.7

ROASTED GREEN BEANS WITH DILL VINAIGRETTE



Roasted Green Beans with Dill Vinaigrette image

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

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 4

Number Of Ingredients 9

2 pounds fresh green beans, trimmed
1 tablespoon olive oil
½ teaspoon coarse salt
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 ½ teaspoons Dijon mustard
1 teaspoon white sugar
½ teaspoon dried dill
½ teaspoon coarse-ground black pepper

Steps:

  • 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

SUZANNE SOMERS' GREEN BEANS AND VINAIGRETTE



Suzanne Somers' Green Beans and Vinaigrette image

Green Beans with a garlic vinaigrette. Can serve this hot or cold and the vinaigrette can be used over other vegetables or as a salad dressing. I find that if you make the vinaigrette in advance, it allows the flavors to blend and infuse the oil. I have added Parmesan cheese, Emeril's Essence spice mix and even some splenda and honey. My kids loved it. You could use the dressing as a base and just add ingredients to taste (Dijon and Worcestershire work well too).

Provided by Oolala

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh green beans, trimmed
2 -3 garlic cloves, pressed
1 lemon, juiced
salt
fresh ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • Steam the beans until tender and still slightly crunchy; don't overcook.
  • Set the beans aside while you make the vinaigrette.
  • Mix the garlic, lemon juice, salt and pepper in a bowl.
  • In a slow stream, whisk in the olive oil until combined.
  • Toss beans with vinaigrette and serve.

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