Suzanne Somers' Green Beans and Vinaigrette

"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)."
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Ready In:




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

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