Green Beans with Dijon Vinaigrette
I love sharing easy shortcuts for family meals that I use in my real (hectic) life! One of my favorite tips is to buy fresh-prepped items. These could be from the produce section in a bag or container, or from the salad bar in your grocery store. I don't always buy fresh-prepped, because it can be significantly more expensive than buying raw, untouched ingredients, but sometimes I find it is worth it! Having one less step to do means I'm more likely to cook at home, and that is the goal.
One of my favorite fresh-prepped items is green beans. They are delicious and versatile, and I especially love that you can cook fresh green beans to a tender-crisp stage that you just can’t get from frozen green beans (and I am not a fan of canned green beans at all!)
However, trimming the ends off of fresh green beans is a tedious process and takes so much time. Buying the pre-trimmed version is one of those cases where, for me, the convenience is worth the cost. In our stores, buying them prepped and packaged is usually the only way to get organic green beans, as well.
If you are going to prep your own green beans, here’s a little tip - use kitchen shears to do your trimming! It’s so much faster than individually chopping off the ends with a knife, or trying to line up a bunch to be able to trim with a knife. My older kiddo is just now getting to the stage where I think he can handle this task in the kitchen and I’m really looking forward to another way to engage his help in our family meal preparation!
Some of my favorite ways to enjoy fresh green beans:
Raw - just snack on them like baby carrots
Sauteed with a little butter, olive oil, garlic and salt.
Almondine - Just sautee with butter, olive oil and salt, then add in slivered almonds and lemon juice at the end
Roasted - They develop a deep flavor and a texture that is deliciously different than green beans prepared on the stove top. Just toss with olive oil and a little salt, roast at 425 for about 10 min.
If you're looking for a super simple side, try green beans with dijon vinaigrette. It's great at room temperature, and you can cook the green beans and mix up the vinaigrette a day (or more) before, then just toss together when you're ready enjoy. That makes it awesome for lunch options, or for a big holiday meal.
- 2-3 Cups Green beans
- 2-4 tbsp Slivered almonds
- 1 tsp Dijon mustard
- Juice of 1/2 lemon
- 1 tbsp Olive oil
- 1/2 tsp sugar
- 1/4 tsp kosher salt
- fresh black pepper
- 1 clove garlic, smashed
- Place the green beans in a large skillet or pot on the stove and add 1/4 cup water. Put a lid on and steam over medium heat for 7-12 minutes, until tender-crisp.
- Combine Dijon, lemon, olive oil, sugar, salt and pepper, and crushed (not minced, just smash it with the side of your knife so it releases garlic flavor into the dressing) in a mason jar with a lid, and shake to combine; or whisk until well-combined in a small bowl.
- I recommend letting the dressing flavors meld at least an hour or overnight. Right before servings, toss the dressing with the green beans and almonds, making sure you don't add the big chunk of garlic to the dish.
Want some fast and simple main dish ideas to go with these green beans? Get our 25 min meal guide for free!