Storing instructions:

Store the cooked, chilled green beans and dressing separately in airtight containers so the green beans don't get soggy. They will keep for 3 to 4 days in the fridge.

Make-ahead instructions:

These beans can be made up to a day in advance. Refrigerate beans and dressing separately and pour dressing over the green beans when you are ready to serve.

You could try making this recipe with wax beans (yellow green beans) as well. You could also turn this into a hot side dish for colder days, and disregard the step where you dunk them in an ice bath.

Green Beans with Basil Vinaigrette

Description

Green beans with basil vinaigrette- a simple summer side dish

Ingredients

Units Scale

1 pound green beans, stem end trimmed off
1 small clove garlic, peeled
1/2 teaspoon salt
1/2 cup loosely packed fresh basil leaves
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Freshly ground pepper to taste

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Instructions

Bring a large pot of salted water to a boil. Fill a large bowl with ice and water for an ice bath. Add green beans to the boiling water, stir to submerge and cook until the beans are crisp tender, 3 to 4 minutes. Drain and transfer to the ice bath. Let sit in ice bath until chilled, drain and transfer to serving platter.
Meanwhile, chop garlic. Sprinkle with salt and continue to chop and mash with the side of a chefs knife until it forms a paste. Puree basil, olive oil, vinegar, Dijon and the garlic salt mixture in a blender or mini-prep food processor until smooth.
Pour dressing over the green beans and grind pepper over to taste.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: SIde dish
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 68
Sugar: 2 g
Sodium: 234 mg
Fat: 5 g
Saturated Fat: 1 g
Carbohydrates: 6 g
Fiber: 2 g
Protein: 1 g