Green Beans With Mustard Vinaigrette
Recipe: #33933
December 17, 2019
Categories: Side Dishes, Beans, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy Vegan, Vegetarian, Green Beans, Sugar, Oil, more
"This is out of the December 2019 Food Network magazine...this is served room temperature..."
Original is 6 - 8 servings
Ingredients
Nutritional
- Serving Size: 1 (183.5 g)
- Calories 176.5
- Total Fat - 12.5 g
- Saturated Fat - 1.7 g
- Cholesterol - 0 mg
- Sodium - 100.6 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 5.1 g
- Sugars - 7.2 g
- Protein - 3.7 g
- Calcium - 69.8 mg
- Iron - 2 mg
- Vitamin C - 20.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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
Tips
No special items needed.
3 Reviews
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