Best 9 String Beans In Vinaigrette Recipes
In the realm of culinary arts, string beans, also known as green beans, stand out as a versatile vegetable that can be incorporated into a wide range of mouthwatering dishes. When prepared with a classic vinaigrette dressing, these slender delights transform into a symphony of flavors that tantalize the palate. This article delves into the world of string beans in vinaigrette, guiding you through the process of selecting the finest ingredients, mastering the art of cooking techniques, and discovering innovative ways to enhance the overall experience. Whether you seek a simple yet satisfying side dish or a vibrant main course, string beans in vinaigrette offer endless possibilities to ignite your culinary creativity.
Check out the recipes below so you can choose the best recipe for yourself!
STRING BEANS VINAIGRETTE
Provided by Marialisa Calta
Categories easy, quick, weekday, side dish
Time 15m
Yield Four servings
Number Of Ingredients 10
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
COLD STRING BEANS WITH VODKA VINAIGRETTE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
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 VINAIGRETTE
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 :
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
Time 10m
Number Of Ingredients 4
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 VINAIGRETTE
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
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.
GREEN BEANS WITH BALSAMIC VINEGAR
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
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
GRANDMA'S GREEN BEANS WITH BACON VINAIGRETTE
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
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
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
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 4
Number Of Ingredients 9
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
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
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.
Tips:
- Choose fresh, tender string beans. Look for beans that are bright green and snap easily when you bend them.
- Trim the string beans. Remove the stem ends and any tough strings from the sides of the beans.
- Blanch the string beans. This will help them retain their color and crispness. To blanch, bring a large pot of salted water to a boil. Add the string beans and cook for 2-3 minutes, or until they are bright green and tender. Immediately remove the beans from the boiling water and plunge them into a bowl of ice water to stop the cooking process.
- Make the vinaigrette. While the string beans are blanching, make the vinaigrette. In a small bowl, whisk together the olive oil, vinegar, mustard, salt, and pepper.
- Toss the string beans with the vinaigrette. In a large bowl, combine the blanched string beans and the vinaigrette. Toss to coat evenly.
- Serve immediately or chill. String beans in vinaigrette can be served immediately or chilled for later. If you are chilling the beans, be sure to bring them to room temperature before serving.
Conclusion:
String beans in vinaigrette is a simple but delicious side dish that is perfect for any occasion. It is a great way to use up fresh string beans, and it is also a healthy and refreshing dish. The vinaigrette dressing is light and flavorful, and it complements the crispness of the string beans perfectly. This dish is also very versatile, and it can be served as a side dish, a main course, or even a snack. So next time you are looking for a quick and easy side dish, give string beans in vinaigrette a try.
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