|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 8g||27%|
|*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.|
A flavorful vinaigrette infused with shallots combines with gently crisp-tender steamed green beans to make this popular summer (or fall) salad. It ages gracefully and can withstand a stint on a buffet table; making it perfect for picnics, potlucks, or holiday meals. Go ahead and double or triple it if you're expecting a crowd.
Trim the green beans as needed. Set them aside. Prepare a large bowl of ice water and set it aside.
If you're using a steam basket, fill a pot it fits into 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.
Put the green 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 for crisp-tender green beans and closer to 6 minutes for fully cooked beans. Option to microwave in 1-minute intervals until the desired temperature is reached.
Once the beans are steamed, 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.
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.