| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 176 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 463 mg |
| Serving Size | 1 of 6 servings |
| Calories | 176 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 463 mg |
Reviews
We liked these green beans and they were great for leftovers (heated). The blanched green beans provided a great crunch for a healthy green side. I’d rate it a five except most of the dressing seamed to slip off the beans. When we make it again I’ll probably try to find a way to make it more saucy.
Loved these! Great tangy flavor.