Food & Cooking Recipes Salad Recipes Green Beans with Vinaigrette 3.2 (377) 4 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 15 mins Total Time: 15 mins Servings: 8 These fresh green beans help balance out the richness of the rest of the Thanksgiving meal. Ingredients 2 pounds green beans, stem ends trimmed 2 tablespoons extra-virgin olive oil 1 tablespoon white-wine vinegar 1 teaspoon Dijon mustard 1 teaspoon coarse salt ¼ teaspoon ground pepper Directions Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside. Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl. In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat. Cook's Notes To make ahead (up to one day), steam beans and make the dressing; refrigerate separately, covered. Up to one hour before serving, toss beans with dressing, and keep at room temperature. Originally appeared: Everyday Food, November 2004 Rate It PRINT