Best 13 Green Beans With Cider Mustard Vinaigrette Recipes

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Craving a culinary experience that harmoniously blends the flavors of succulent green beans with a tangy, zesty dressing? Look no further! Embark on a culinary journey to discover the art of crafting the perfect "Green Beans with Cider Mustard Vinaigrette". This vibrant dish promises to tantalize your taste buds with its medley of textures and flavors, making it an ideal accompaniment to grilled meats, roasted chicken, or hearty salads. Whether you prefer a brighter, more prominent mustard flavor or a subtler hint of tang, this customizable recipe can be tailored to your preferences. Get ready to transform simple ingredients into an extraordinary side dish that will elevate your meals to new heights of delight.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN BEANS WITH MUSTARD VINAIGRETTE



Green Beans with Mustard Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Kosher salt
2 pounds green beans, trimmed
3 tablespoons white wine vinegar
1/2 teaspoon sugar
2 shallots, thinly sliced
3 tablespoons dijon mustard
1/3 cup extra-virgin olive oil
Freshly ground pepper

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.

GREEN BEANS WITH APPLE CIDER



Green Beans with Apple Cider image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 5

2 (16-ounce) bags whole frozen green beans
Extra-virgin olive oil
1 small yellow skinned onion, finely chopped
3/4 cup apple cider
Salt and pepper

Steps:

  • Put the beans in a large microwave safe bowl, loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes. Uncover and stir the beans, then cover and microwave on high 4 to 7 minutes more, until desired doneness, from still-crisp to tender, but with a bite.
  • Heat a small skillet over medium low heat. Add a drizzle of extra-virgin olive oil and the onions and cook until beginning to caramelize, about 10 minutes, stirring frequently. Add the cider, raise the heat to medium high and cook until liquid is reduced and syrupy, about 5 minutes.
  • Remove the beans from microwave. Season the beans with salt and pepper, to taste, and add to the pan with the onions and cider. Toss evenly to coat the beans and keep warm until ready to serve.

GREEN BEANS WITH CIDER VINAIGRETTE



Green Beans with Cider Vinaigrette image

Enjoy this simple salad with our Grilled Steak Sandwiches with Goat Cheese and Arugula.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 15m

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 120 g, Fat 9 g, Fiber 3 g, Protein 2 g

GREEN BEANS WITH RED ONION AND MUSTARD SEED VINAIGRETTE



Green Beans with Red Onion and Mustard Seed Vinaigrette image

Categories     Mustard     Onion     Side     Vegetarian     Green Bean     Summer     Healthy     Gourmet     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

3 tablespoons olive oil
2 tablespoons mustard seeds
1/3 cup red-wine vinegar
1 tablespoon sugar
1 medium red onion, thinly sliced
1 1/2 lb green beans, trimmed

Steps:

  • Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes. Transfer oil with seeds to a large bowl.
  • Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
  • Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes. Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
  • Have ready a large bowl of ice and cold water.
  • Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and plunge into ice water to stop cooking, then drain well.
  • Toss beans with vinaigrette and salt and pepper to taste. Serve at room temperature or chilled.

GREEN BEANS WITH MAPLE-DIJON VINAIGRETTE



Green Beans with Maple-Dijon Vinaigrette image

The maple-Dijon vinaigrette makes these beans sweet, sharp, and delicious.

Provided by Dave

Categories     Side Dish     Vegetables     Green Beans

Time 20m

Yield 4

Number Of Ingredients 5

⅓ cup olive oil
2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons maple syrup
1 pound fresh green beans, trimmed

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.

Nutrition Facts : Calories 206.3 calories, Carbohydrate 11 g, Fat 18.1 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 2.5 g, Sodium 70 mg, Sugar 3.6 g

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.

HONEY MUSTARD GREEN BEANS VINAIGRETTE



Honey Mustard Green Beans Vinaigrette image

I discovered this recipe last summer and used it a lot for our garden green beans. Very different and we thought it was wonderful. Adapted from Moosewood.

Provided by ratherbeswimmin

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh green beans, steamed or blanched
1/4 cup fresh lemon juice
2 tablespoons vegetable oil
1 tablespoon honey
2 tablespoons Dijon mustard
salt and pepper

Steps:

  • Put the drained steamed or blanched green beans in a mixing bowl.
  • In a smaller bowl, add the lemon juice, oil, honey, and mustard; whisk until smooth.
  • Pour the mixture over the beans and toss to coat.
  • Season with salt and pepper to taste.
  • Serve hot, cold, or at room temperature.

Nutrition Facts : Calories 120, Fat 7.2, SaturatedFat 0.9, Sodium 91.2, Carbohydrate 14.3, Fiber 4.2, Sugar 6.5, Protein 2.4

MUSTARD GREEN BEANS



Mustard Green Beans image

Looking for an easy way to dress up veggies in a twinkling? My mother came up with this mouthwatering, family-favorite recipe that we still celebrate at holiday get-together meals. -Mary Graham, Barneveld, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 8

3 pounds fresh green beans
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup cider vinegar
2 tablespoons water
1-1/2 teaspoons prepared mustard
Dash salt
1 tablespoon butter

Steps:

  • Place beans in a Dutch oven and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside., In a small bowl, combine the sugar, cornstarch, vinegar, water, mustard and salt until smooth. In the Dutch oven, melt butter over medium heat. Stir in the mustard mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beans to the pan; heat through.

Nutrition Facts : Calories 52 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

FLAT BEANS WITH MUSTARD THYME VINAIGRETTE



Flat Beans with Mustard Thyme Vinaigrette image

Romano beans, also known as Italian flat beans, are pleasantly mild and sweet. Tossing them in this quick vinaigrette adds a robust, pungent flavor-they will complement any summery main dish.

Provided by Maggie Ruggiero

Categories     Summer     Gourmet     Bean     Mustard     Healthy     Quick and Healthy     Quick & Easy

Number Of Ingredients 6

1 Tbsp. cider vinegar
1 tsp. Dijon mustard
1 tsp. chopped thyme
1 small garlic clove, minced
1/4 cup extra virgin olive oil
2 1/2 lb Romano (flat) beans, trimmed

Steps:

  • Whisk together vinegar, mustard, thyme, garlic, and 1/2 tsp each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
  • Cook beans in a large pot of well-salted boiling water until tender, 7 to 10 minutes. Drain, then toss with dressing and season with salt and pepper. Serve warm or at room temperature.

GREEN BEANS WITH MUSTARD TARRAGON VINAIGRETTE



Green Beans With Mustard Tarragon Vinaigrette image

Make and share this Green Beans With Mustard Tarragon Vinaigrette recipe from Food.com.

Provided by philip dreger

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup salt, plus
1/4 teaspoon salt
1 medium shallot, peeled and thinly sliced
2 tablespoons tarragon vinegar
1 tablespoon Dijon mustard
1 tablespoon roughly chopped fresh tarragon
1/4 teaspoon extra virgin olive oil
1 1/4 lbs fresh green beans, trimmed

Steps:

  • Add beans to boiling water, cook till desired doneness.
  • Drain beans in colander.
  • While beans cook, whisk togehter the shallot, vinegar, mustard, tarragon, 1/4 tsp salt and black pepper.
  • slowly whisk in olive oil.
  • Put beans in a serving bowl and toss with the vinaigrette.
  • serve immediately.

Nutrition Facts : Calories 54.3, Fat 0.7, SaturatedFat 0.1, Sodium 7270.2, Carbohydrate 11.4, Fiber 5, Sugar 2.1, Protein 3.1

GREEN BEANS IN CIDER



Green Beans in Cider image

I prepared this for Thanksgiving dinner in place of the traditional but heavy green bean casserole. It has a delicious, faintly sweet flavor.

Provided by Carol Shorter Hicks

Categories     Side Dish     Vegetables     Green Beans

Time 25m

Yield 4

Number Of Ingredients 6

1 (16 ounce) package frozen green beans
½ cup apple cider
½ teaspoon olive oil
2 tablespoons real bacon bits
½ cup chopped onion
salt and ground black pepper to taste

Steps:

  • Combine green beans and cider in a microwave-safe bowl; cover with plastic wrap. Cook in microwave on high for 5 minutes; stir beans. Return to oven and cook until tender, 5 more minutes. Remove beans with a slotted spoon and transfer to a serving bowl; reserve cider.
  • Heat olive oil in a small skillet over medium heat; cook and stir bacon bits and onion in the hot oil until onion is tender, 5 to 10 minutes. Pour cider from green beans into the skillet; simmer until liquid is reduced, 5 minutes.
  • Spoon bacon mixture over green beans. Season with salt and black pepper.

Nutrition Facts : Calories 78.7 calories, Carbohydrate 13.3 g, Cholesterol 2.5 mg, Fat 1.4 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 114.3 mg, Sugar 7.3 g

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

GREEN BEANS AND TOMATO VINAIGRETTE



Green Beans and Tomato Vinaigrette image

Provided by Pierre Franey

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

3/4 pound fresh green beans
Salt to taste
2 teaspoons Dijon-style mustard
1/2 teaspoon minced garlic
2 tablespoons red-wine vinegar
4 tablespoons olive or vegetable oil
Freshly ground pepper to taste
1/8 teaspoon ground cumin
2 tablespoons chopped fresh basil or chives
3 red ripe tomatoes, about 1 pound, sliced 1/4 inch thick
1/4 cup finely chopped red onion

Steps:

  • Trim off the ends of the beans. Drop them into boiling salted water to cover, and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and let cool.
  • Place the mustard, garlic and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add salt, pepper, cumin, and basil or chives. Stir and blend. Add the green beans, tomatoes and red onion. Toss and serve.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 546 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Choose fresh, tender green beans: Look for beans that are bright green and snap easily when you bend them.
  • Trim the beans: Remove the tough ends of the beans before cooking.
  • Don't overcook the beans: Green beans should be cooked until they are crisp-tender, not mushy.
  • Make the vinaigrette ahead of time: The vinaigrette can be made up to 2 days in advance and stored in the refrigerator.
  • Serve the beans warm or at room temperature: Green beans are best served warm or at room temperature.

Conclusion:

Green beans with cider mustard vinaigrette is a delicious and healthy side dish that is perfect for any occasion. The beans are crisp-tender and flavorful, and the vinaigrette is tangy and slightly sweet. This dish is sure to please everyone at your table.

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