Warm Green Beans Vinaigrette
Garden fresh green beans cooked crisp-tender and tossed in a tangy vinaigrette with bits of red onion. Simple and delicious!
1 pound green beans
1 cup water
1 teaspoon kosher or sea salt - divided use
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon granulated sugar
1/4 teaspoon freshly ground pepper
5 tablespoons vegetable oil
1/2 cup finely chopped red onion
- Wash beans, trim ends and leave whole.
- In large skillet or saucepan with lid, cook green beans in 1 cup of water and 1/2 teaspoon of the salt, covered, for about 10 minutes, or until crisp-tender. Drain and place in serving dish.
- While beans are cooking, in a small bowl* whisk together the vinegar, mustard, sugar, remaining 1/2 teaspoon salt, and pepper. While whisking continuously, slowly pour the oil in a thin stream until fully incorporated and vinaigrette is emulsified; stir in the onion.
- Pour vinaigrette over the warm green beans and and serve immediately.
Makes 6 servings.
*Tip: Set bowl on a dish towel to anchor and keep it steady while whisking the vinaigrette.
Nutritional Information Per Serving (1/6 of recipe): 134.0 calories; 77% calories from fat; 11.8g total fat; 0.0mg cholesterol; 329.5mg sodium; 165.2mg potassium; 7.2g carbohydrates; 2.8g fiber; 1.4g sugar; 4.4g net carbs; 1.6g protein.