Green Beans in a Lemon Vinaigrette

Decorative corn not included

With so many heavy dishes weighing down the table on Thanksgiving, it’s nice to have something on the lighter side. Make sure to taste the vinaigrette before tossing it with the green beans, you may prefer more oil or lemon, so adjust accordingly. Also, don’t let the beans sit out for long or your tips might turn brown, ahem.

Green Beans in a Lemon Vinaigrette

  • 1 lb green beans, ends snapped
  • juice from one lemon
  • 4 tbsp olive oil
  • 2 1/2 tbsp cider vinegar
  • salt/pepper to taste
  • 1/4 tsp Dijon mustard
  • 2 tbsp fresh mint, chopped

Steam green beans until crisp tender then dunk in ice water and set aside. Whisk together remaining ingredients, except mint. Taste and adjust seasoning as needed. Toss with green beans. Serve cold or at room temperature. Toss with mint before serving.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Recipes, Sides and tagged , . Bookmark the permalink.

12 Responses to Green Beans in a Lemon Vinaigrette

  1. sallybr says:

    I do the exact same method with asparagus, but will definitely treat my green beans this way next time…

    Have nit decided on sides for TXG yet (sigh)

  2. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  3. That’s one of my favourite salads/side dishes. Nice lemon vinaigrette.

  4. Eva Taylor says:

    What a lovely side dish, will make a note for our Christmas dinner.

  5. Cecile says:

    I’m always looking for different ways to prepare green beans – thanks for posting this !!

  6. Beautiful green beans!

  7. I wonder if I can sneak the vinaigrette onto the beans so that my nieces will eat them…

  8. Tammy says:

    I love green beans this way.

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