Marinated Green Bean Salad
A crisp-tender green bean salad, marinated in a shallot vinaigrette, offers a snappy side dish for summer or fall.
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Instructions
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Trim green beans as needed. Prepare a large bowl of ice water.
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Start boiling 1 inch of water in a pot for a steamer basket, or 1/2 inch of water in a frying pan. Alternatively, place trimmed beans with 2 tablespoons of water in a microwave-safe container.
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Steam the green beans over the boiling water for 3 minutes for crisp-tender, or up to 6 minutes for fully cooked. If microwaving, cook in 1-minute intervals.
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Immediately plunge the hot beans into the ice water until thoroughly cooled, then dry them completely. Place the dried beans in a shallow dish.
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Mince the shallot. In a small bowl, whisk the shallot with vinegar, salt, sugar, mustard, and oil to form the dressing.
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Pour the dressing over the green beans, toss to ensure even coating, cover, and chill for a minimum of 1 hour or overnight.