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Green bean salad with vinaigrette Recipe

American · Side dish · 15 min total

A crisp and tangy green bean salad with a simple vinaigrette, perfect as a side dish or light lunch.

Ingredients

• 1 lb fresh green beans, trimmed
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small shallot, finely minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add green beans and cook until crisp-tender, about 3-4 minutes. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain well and pat dry.
2. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced shallot, salt, and pepper until emulsified.
3. Place green beans in a serving bowl. Pour vinaigrette over beans and toss to coat. Sprinkle with parsley if using. Serve at room temperature or chilled.

Tips

• For extra flavor, add cherry tomatoes or toasted almonds.
• Can be made ahead and refrigerated for up to 2 days; bring to room temperature before serving.

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