The other day, I met someone who doesn’t like green beans. Once I picked my jaw off the ground — generally, this vegetable is beloved by most Americans — I asked her why she thought this was so. Turns out, her mom force fed her canned green beans as a child and she hasn’t recovered from the taste trauma. Such a shame since fresh green beans are simply magical and so versatile… roasted with a bit of olive oil and garlic salt or in a quasi salad like this recipe tossed with tomato garlic vinaigrette. Perhaps it could change her mind?
You can put this green bean recipe together in about 15 minutes. Although I recommend using fresh herbs, you can substitute dried to your taste but only use fresh garlic (not jarred) since the tangy bite is better. Serve it as a side with roasted rotisserie chicken and with a refreshing white wine for a quick, weeknight meal.
This recipe was inspired by one I found in Cooking Light Magazine.
Green Beans with Tomato Garlic Vinaigrette
Serves 4 as a side and it also tastes great the next day as leftovers
1 Tablespoon white wine or Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
Fresh ground black pepper, 3 or 4 turns of the grinder
2 garlic cloves, minced
1 Tablespoon extra virgin olive oil
1/2 cup chopped fresh tomato, cherry/grape tomatoes work well
2 teaspoons chopped fresh thyme or basil (or 1 teaspoon dried)
1 pound fresh green beans, trimmed and snapped into 2 inch pieces
1. Combine first 5 ingredients in a medium bowl. Slowly add olive oil, whisking to combine. Stir in tomato and herbs. Let stand 10 minutes.
2. Steam beans until desired temperature (I steam mine in a steamer for 14 minutes or 8-10 minutes in a stovetop steamer — I like mine a little al dente). Add to tomato mixture and toss gently to coat. Serve while warm but you can also eat them chilled.