Suzanne Somers' Green Beans and Vinaigrette

Total Time
Prep 3 mins
Cook 12 mins

Green Beans with a garlic vinaigrette. Can serve this hot or cold and the vinaigrette can be used over other vegetables or as a salad dressing. I find that if you make the vinaigrette in advance, it allows the flavors to blend and infuse the oil. I have added Parmesan cheese, Emeril's Essence spice mix and even some splenda and honey. My kids loved it. You could use the dressing as a base and just add ingredients to taste (Dijon and Worcestershire work well too).


  1. Steam the beans until tender and still slightly crunchy; don't overcook.
  2. Set the beans aside while you make the vinaigrette.
  3. Mix the garlic, lemon juice, salt and pepper in a bowl.
  4. In a slow stream, whisk in the olive oil until combined.
  5. Toss beans with vinaigrette and serve.