Marinated Green Bean Salad

Marinated Green Bean Salad
pxhere / Public Domain
Ratings (11)
  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
169 Calories
7g Fat
21g Carbs
6g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 169
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 104mg 5%
Total Carbohydrate 21g 8%
Dietary Fiber 8g 27%
Protein 6g
Calcium 54mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A flavorful shallot-y vinaigrette and gently crisp-tender steamed green beans combine into more than the sum of their parts in this popular summer (or fall) salad. It ages well and stands up very well to a stint on a buffet table, so it's perfect for picnics, potlucks, holiday tables, or anytime people may be eating at unpredictable times. Go ahead and double or triple it if you're expecting a crowd.

Ingredients

  • 1 pound green beans, trimmed
  • small shallot or red onion
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1/4 teaspoon fine sea salt
  • Pinch of sugar
  • 1/8 teaspoon ground ​dry mustard
  • 3 tablespoons olive oil

Steps to Make It

  1. Trim the green beans as needed. Set them aside. Prepare a large bowl of ice water and set it aside.

  2. If you're using a steamer basket, fill a pot it fits in with an inch of water and bring it to a boil; or bring a 1/2-inch of water to a boil in a frying pan; or put the beans in a microwave-safe container with 2 tablespoons of water.

  3. Put the beans in a steamer basket over the boiling water or in the frying pan with the water, cover, and cook until as tender as you like, 3 minutes fro crisp-tender and closer to 6 minutes for fully cooked beans; or microwave in 1-minute intervals until the desired temperature is reached.

  4. Once the beans are steamed as you like them, immediately plunge them in the ice water. Swish the beans around until they're completely cool. Dry them thoroughly. Put the dried green beans in a shallow dish.

  5. Peel and mince the shallot or onion, vinegar, and salt in a small bowl. Whisk the sugar, mustard, and oil into the shallot mixture. Pour the dressing over the green beans, toss so all the green beans are coated with the dressing, cover the container, and chill at least 1 hour and up to overnight.