Green Bean Vinaigrette
A vibrant green bean salad tossed with a tangy vinaigrette, olives, onions, and topped with Parmesan, perfect for light lunches or side dishes at gatherings.
Ingredients
- 16 oz. frozen French-cut green beans ⓘ
- 1/2 cup finely chopped onion ⓘ
- 1/4 cup sliced ripe olives ⓘ
- 1 clove garlic ⓘ
- 1/4 cup olive oil ⓘ
- 2 Tbsp. cider vinegar ⓘ
- 3/4 tsp. dried tarragon ⓘ
- 1/4 tsp. dried basil ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 2 to 4 Tbsp. freshly grated Parmesan cheese ⓘ
- sliced tomatoes ⓘ
Instructions
- Cook green beans according to package directions; drain and plunge into ice water to stop the cooking process.
- Drain green beans and set aside.
- In a small bowl, whisk together olive oil, cider vinegar, dried tarragon, dried basil, salt, and pepper to make the vinaigrette.
- In a large bowl, combine cooled green beans, chopped onion, sliced olives, and minced garlic.
- Pour the vinaigrette over the green bean mixture and toss to coat evenly.
- Sprinkle with freshly grated Parmesan cheese before serving.
- Garnish with sliced tomatoes.
Tips & Substitutions
For a fresher taste, consider using fresh green beans instead of frozen. If you prefer a milder onion flavor, soak the chopped onion in cold water for 10 minutes before adding it to the dish. You can substitute the Parmesan cheese with crumbled feta or nutritional yeast for a vegan alternative. This recipe is also great for meal prep; just keep the vinaigrette separate until serving.
Serving Suggestions
This Green Bean Vinaigrette makes a delightful side dish for grilled meats or fish, enhancing the flavors of your main course. It pairs beautifully with Easy Browned Rice for a complete vegetarian meal. For an elegant presentation, serve it on a bed of arugula or alongside sliced tomatoes for added color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the green bean mixture in a skillet over low heat, adding a splash of olive oil to revive the flavors. Avoid microwaving for best texture, as it may make the beans mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Green Bean Vinaigrette contains roughly 581 calories, with 11g protein, 23g carbohydrates, and 52g fat. It is an excellent source of iron (85% of the Daily Value), vitamin C (65% of the Daily Value), and calcium (38% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 748mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the vinaigrette and green bean mixture a few hours in advance. Just keep the vinaigrette separate until you're ready to serve to maintain the beans' crispness and freshness. Toss them together right before serving for the best results.
What can I use instead of olives?
If you're not a fan of olives, you can substitute them with capers or chopped sun-dried tomatoes for a different flavor profile. Both options will add a nice salty and tangy element to the dish, complementing the vinaigrette beautifully.
Can I add other vegetables to this recipe?
Absolutely! Feel free to incorporate other vegetables like bell peppers, cherry tomatoes, or even blanched asparagus. Just make sure to adjust cooking times accordingly if you're using fresh vegetables to ensure everything is cooked perfectly without losing texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).