**Discover a symphony of flavors with our diverse collection of string bean recipes in vinaigrette dressing. From classic French techniques to Asian-inspired creations, these recipes showcase the versatility of this humble vegetable.**
**1. Classic French String Beans in Vinaigrette:** Experience the simplicity and elegance of this timeless dish. Crisp string beans are tossed in a tangy vinaigrette made with Dijon mustard, red wine vinegar, and fresh herbs, creating a refreshing and flavorful side dish that complements any main course.
**2. Asian-Style String Beans with Sesame Vinaigrette:** Embark on a culinary journey to the Orient with this flavorful recipe. String beans are stir-fried until tender-crisp and then coated in a delectable sesame vinaigrette, featuring soy sauce, rice vinegar, and toasted sesame seeds. The result is a vibrant and savory dish that will tantalize your taste buds.
**3. Mediterranean String Beans with Lemon-Herb Vinaigrette:** Transport yourself to the sun-kissed shores of the Mediterranean with this vibrant recipe. String beans are sautéed with aromatic herbs like thyme and oregano, then tossed in a zesty lemon-herb vinaigrette. The bright acidity of the lemon and the fragrant herbs create a refreshing and flavorful side dish that will brighten up any meal.
**4. Spicy Harissa String Beans with Pomegranate Vinaigrette:** Ignite your taste buds with this fiery and flavorful recipe. String beans are roasted until slightly charred, then coated in a spicy harissa vinaigrette, featuring roasted red peppers, chili flakes, and pomegranate molasses. The combination of heat, sweetness, and tanginess creates a tantalizing dish that will leave you craving more.
**5. Crunchy Almond String Beans with Honey-Mustard Vinaigrette:** Indulge in the delightful combination of textures and flavors with this unique recipe. String beans are roasted until crispy and tossed in a sweet and tangy honey-mustard vinaigrette, featuring toasted almonds for an extra crunch. The result is a delectable side dish that is both satisfying and addictive.
GREEN BEANS WITH MUSTARD VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
STRING BEANS IN VINAIGRETTE
Steps:
- Place 5 cups of water to boil with salt, once the water has reached a rolling boil, remove from the heat and add the string beans to the water for about 5 minutes. Strain the string beans through a colander and run under cold water.
- In a large bowl, whisk the shallots, mustard and vinegar together. Add the string beans and some salt and pepper and toss to combine. Serve chilled or at room temperature, drizzled with a little extra-virgin olive oil, if you like.
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 LEMON VINAIGRETTE AND ALMONDS
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
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.
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.
GREEN BEANS WITH WARM BACON VINAIGRETTE
Grill the green beans for this side dish with a bacon-mustard dressing.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 6
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.
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
STRING BEANS IN WALNUT AND RASPBERRY VINAIGRETTE
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
STRING BEAN SALAD
Provided by Moira Hodgson
Categories easy, quick, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Steam the string beans. While they are cooking, make the vinaigrette.
- Combine the garlic, mustard and vinegar. Beat in the oil to form an emulsion. Season to taste with salt and pepper. Toss the beans in this mixture while they are hot and serve them at room temperature.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 447 milligrams, Sugar 7 grams, TransFat 0 grams
SAUTEED STRING BEANS
Tired of regular or canned string beans? Here's an easy way to flavor up those veggies! Even my string bean hating roommate loves these!
Provided by LISFALLS
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a wok over high heat. Reduce heat to medium, and place beans in the wok. Cover, and cook 10 minutes, stirring occasionally. Season with garlic salt, garlic powder, pepper, and minced onion. When beans are almost tender, mix in cocktail onions with liquid. Continue cooking 5 minutes, until heated through.
Nutrition Facts : Calories 119 calories, Carbohydrate 13.3 g, Fat 7 g, Fiber 5.3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 510.6 mg, Sugar 4.3 g
GREEN BEAN SALAD WITH HOT MUSTARD DRESSING
Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you'll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
- Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
- Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.
GREEN BEANS VINAIGRETTE
Provided by Marian Burros
Categories easy, quick, weekday, salads and dressings, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- 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 VINAIGRETTE
On their own, green beans might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got a stellar side to sample.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- 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.
Tips:
- Choose the right beans: Opt for tender and crisp string beans that snap easily when broken. Avoid wilted or bruised ones.
- Trim and cut: Trim the ends of the beans and cut them into desired lengths, typically 2-3 inches.
- Blanching: Blanch the beans in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process and preserve their vibrant color.
- Marinate: Prepare a simple vinaigrette dressing with olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Marinate the blanched beans in the dressing for at least 30 minutes or up to overnight to infuse them with flavor.
- Add-ins: Enhance the salad with various ingredients such as chopped red onion, sliced almonds, crumbled goat cheese, or cherry tomatoes for added texture and flavor.
- Serve: Serve the marinated string beans chilled or at room temperature as a side dish or as part of a main course salad.
Conclusion:
In conclusion, this versatile recipe for String Beans in Vinaigrette provides a refreshing and flavorful dish that is perfect for any occasion. Whether you're looking for a healthy side dish, a light lunch option, or a vibrant addition to your next barbecue or potluck, these marinated string beans are sure to impress. With just a few simple ingredients and minimal effort, you can create a delicious and nutritious dish that will add color and zest to your meals.
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