search saves

Garlic Vinaigrette over Green Beans

Mmmmmmmm Good green beans!! I have used this vinaigrette on salads also, it is very good. from Cooking light.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Vinaigrette: Combine first 7 ingredients in a small bowl, (from lemon rind to garlic), stir to mix with a whisk.
  • Beans: Cook beans in a large pot of boiling water, 4 minutes or until crisp tender.
  • Drain well.
  • Place beans in a large bowl, add lemon mixture, toss well to coat.
  • Sprinkle with almonds and thyme.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Derf2440
Contributor
@Derf2440
Contributor
"Mmmmmmmm Good green beans!! I have used this vinaigrette on salads also, it is very good. from Cooking light."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Nati1948
    These were delicious, a big hit at the party I brought them to. I took some suggestions from the reviews and doubled the dressing (though that may have been just a tad too much), used fresh tarragon instead of thyme, and toasted pine nuts instead of toasted almonds. I also added a few extra garlic cloves (the frozen kind from Trader Joe's that just dissolve, they're perfect for dressings) and some extra olive oil into the dressing because the lemon was a bit too tangy as is.
    Reply
  2. Nati1948
    These were delicious, a big hit at the party I brought them to. I took some suggestions from the reviews and doubled the dressing (though that may have been just a tad too much), used fresh tarragon instead of thyme, and toasted pine nuts instead of toasted almonds. I also added a few extra garlic cloves (the frozen kind from Trader Joe's that just dissolve, they're perfect for dressings) and some extra olive oil into the dressing because the lemon was a bit too tangy as is.
    Reply
  3. Deb from Ca
    I had 3 lbs. of beans. I doubled the vinigrette recipe except for the salt and garlic. I didn't have thyme or Dijon, so I used wasabi mustard and tarragon. I don't know if my lemon was unusually tart, but I added 1 half teaspoon sugar and 1 more teaspoon oil. It was delicious!! I served it for Christmas dinner and got rave reviews!!
    Reply
  4. Willbear
    These were great, I didn't have a lot of almonds so I used what was left of my pine nuts, and it was very good!
    Reply
  5. Parrot Head Mama
    excellent! took a chance & had these on my xmas eve dinner menu...they were a hit! thanks for sharing!
    Reply
see 3 more icons / navigate / navigate-down
Advertisement