Best Green Beans With Vinaigrette Recipes

GREEN BEANS WITH WARM BACON VINAIGRETTE

Steps:

• Prepare an outdoor grill for medium-high heat.
• Crimp and fold the edges of a double layer of aluminum foil so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons water.
• Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes.
• While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined.
• Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper.

GREEN BEANS WITH MUSTARD VINAIGRETTE

Steps:

• 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.

GRANDMA'S GREEN BEANS WITH BACON VINAIGRETTE

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.

GREEN BEANS WITH LEMON VINAIGRETTE

Steps:

• 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 WITH BACON-BALSAMIC VINAIGRETTE

Steps:

• Cook beans in boiling water for 2 minutes.
• Drain; rinse under cold water.
• Drain well; set aside.
• Cook bacon over medium-high heat until crisp.
• Remove bacon, crumble.
• Set aside.
• Add green onions to bacon fat in skillet; saute 1 minute.
• Remove skillet from heat; let cool slightly.
• Add sugar and vinegar to skillet; stir until sugar dissolves.
• Stir in crumbled bacon.
• Pour vinaigrette over beans, tossing gently to coat.
• Sprinkle with almonds.

GREEN BEANS WITH MAPLE-DIJON VINAIGRETTE

Steps:

• Combine olive oil, red wine vinegar, Dijon mustard, and maple syrup in a bowl. Whisk until smooth.
• Place green beans into a pot and cover with salted water; bring to a boil and cook for no more than 3 minutes. Remove from heat and drain.
• Toss green beans in dressing mixture or serve with dressing on the side.

GREEN BEANS WITH LEMON VINAIGRETTE AND ALMONDS

Steps:

• 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.

ROASTED GREEN BEANS WITH DILL VINAIGRETTE

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.

GREEN BEANS WITH VINAIGRETTE

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.