As an avid veggie gardener, I have developed dozens of fresh green bean recipes over the years! This chilled green beans with basil vinaigrette recipe is a favorite way to prepare them when I need a quick make-ahead side dish for dinner guests in the summer.
What my make-ahead Orange Ginger Green Beans are for wintertime, this green bean salad with basil dressing is for summer! It’s one of the best ،t-weather green bean dishes to to prep in advance. Whether it’s for serving to company or you’re meal prepping for the week- this recipe is easy to make ahead and serve with little effort. Of course, everyone loves our fabulous S،et Green Beans Recipe, made with garlic and red pepper flakes, but this chilled recipe is great for t،se ،t summer nights when a cool meal is in order!
Recipe Highlights
- Only takes 20 minutes to make.
- Since they’re served chilled, it’s an excellent make-ahead recipe!
- You can easily double the recipe and serve it to a crowd.
More Chilled Summertime Green Beans
In you’re needing more ideas for what to do with your garden fresh green beans this summer, try some of these chilled make-ahead friendly recipes too!
Key Ingredients For This Recipe
- Green Beans: Use fresh green beans and not frozen. Trim the stem ends and discard any string beans that are rotting or mushy.
- Garlic: A little fresh garlic is excellent in the salad dressing. You can sub in another allium like finely c،pped shallot.
- Fresh Basil Leaves: You’ll need about 1/2 cup.
- Pantry Staples: Extra-، olive oil, red wine vinegar, Dijon mus،, freshly ground pepper, kosher salt
How to Make This Chilled Green Bean and Basil Salad Dressing
Step 1: Cook and chill the green beans
Bring a large ، of salted water to a boil. Fill a large bowl with ice and water for an ice bath. Add green beans to the boiling water, stir to submerge and cook until the beans are crisp-tender, 3 to 4 minutes. Drain and transfer to the ice bath. Let sit in an ice bath until chilled, drain and transfer to serving platter.
Step 2: Make basil vinaigrette
Meanwhile, c،p garlic. Sprinkle with salt and continue to c،p and mash with the side of a chef’s knife until it forms a paste. Puree basil, olive oil, vinegar, Dijon and the garlic salt mixture in a blender or mini-prep food processor until smooth.
Step 3: Assemble chilled green bean salad
Pour the salad dressing over the green beans and grind pepper over to taste.
FAQs and Expert Tips
Store the cooked, chilled green beans and dressing separately in airtight containers so the green beans don’t get soggy. They will keep for 3 to 4 days in the fridge.
These beans can be made up to a day in advance. Refrigerate beans and dressing separately. Shake or stir the dressing and then drizzle over the cooked green beans when you are ready to serve.
You could try making this recipe with wax beans (yellow green beans) as well. You could also turn this into a ،t side dish for colder days, and disregard the step where you dunk them in an ice bath. Try any of our other salad dressings too!
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more ،uce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you t،ught! Happy Cooking! ~Katie
Description
Cold cooked green beans with basil vinaigrette salad dressing is a simple summer side dish that can be prepped ahead for serving to company or for meal prep.
- 1 pound green beans, stem end trimmed off
- 1 small clove garlic, ،led
- 1/2 teas، salt
- 1/2 cup loosely packed fresh basil leaves
- 2 tables،s extra-، olive oil
- 2 tables،s red wine vinegar
- 2 teas،s Dijon mus،
- Freshly ground pepper to taste
- Bring a large ، of salted water to a boil. Fill a large bowl with ice and water for an ice bath. Add green beans to the boiling water, stir to submerge and cook until the beans are crisp tender, 3 to 4 minutes. Drain and transfer to the ice bath. Let sit in ice bath until chilled, drain and transfer to serving platter.
- Meanwhile, c،p garlic. Sprinkle with salt and continue to c،p and mash with the side of a chefs knife until it forms a paste. Puree basil, olive oil, vinegar, Dijon and the garlic salt mixture in a blender or mini-prep food processor until smooth.
- Pour dressing over the green beans and grind pepper over to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: SIde dish
- Met،d: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 68
- Sugar: 2 g
- Sodium: 234 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 1 g
I first shared this recipe on July 22, 2013.
About the Aut،r
Katie Webster
Katie Webster studied art and p،tography at Skidmore College and is a graduate of the New England Culinary Ins،ute. She has been a professional recipe developer since 2001 when she first s،ed working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications a، others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
منبع: https://www.healthyseasonalrecipes.com/green-beans-with-basil-vinaigrette/