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.
- 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 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.
- 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.
- 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.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||1 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||8 g|