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green Beans and edible flowers

Green Beans with Basil Vinaigrette


Green beans with basil vinaigrette- a simple summer side dish


  • 1 pound green beans, stem end trimmed off
  • 1 small clove garlic, peeled
  • ½ teaspoon salt
  • ½ 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


  1. 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.
  2. 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.
  3. 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


  • 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

Keywords: green beans, chilled green beans,make ahead green beans,green beans and dressing,

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