green beans
holiday
thanksgiving
valerie bertinelli
potluck ideas
side dishes
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing On a Diet? This Green Beans Recipe Will Save Your Thanksgiving

On a Diet? This Green Beans Recipe Will Save Your Thanksgiving

How to Make Air Fryer Chicken Wings with 3 Sauces: Honey Buffalo…

How to Make Focaccia di Recco with Stracchino Cheese and Sea Sal…

It IS Possible to Change Your Metabolism For Weight Loss—Doctor …

How Brown Fat Is Good For You + Can Burn The Bad Stuff Away

How to Make Chicken and Shrimp Penne, Chesapeake Bay Style | Rac…

How to Make a Celery Margarita Inspired by Cel-Ray Soda | John C…

Grand Slam Corndogs (For Breakfast!) + Former Yankee Nick Swisher

Foodie Dan Pashman Cooks Up a New Pasta Shape + Rach's Easy Sala…

Style Pro Stacy London + Rach's Bacon and Beef Chili

B-L-T Burger Night + "The View" Host Sara Haines

Clinton Kelly's Connecticut Home Tour + His Recipe for Chicken &…

How to Make Tomato Pesto Bites | Easy No-Cook Appetizer | David …

My Teenager Seems So… Distant. When Should I Worry?

Youth Development Expert Answers Most-Asked Parenting Questions

How to DIY a Wine Rack Using Common Hardware Store Items

11-Year-Old Cook Teaches You How to Make Her Easy Meatballs in T…

How to Make Key Lime Pie Cookie Cups

How to Make Brie Bites | Easy Appetizer | David Burtka

How Do I Teach My Kids to Eat Healthier? They Only Want Junk Foo…

Ingredients

  • 12 ounces green beans, topped and tailed
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 shallot, minced
  • Kosher salt and freshly ground black pepper

Yield

Serves: 4

Preparation

Place the beans in a steamer basket set in a pot filled with 2 inches of boiling water.  Cover and steam until the beans are bright green and still slightly firm to the bite, about 10 minutes.

Meanwhile, whisk together the oil, vinegar, mustard, shallot, some salt and pepper. Pour the dressing over the beans and toss to coat. Cover and let marinate in the refrigerator overnight. Bring to room temperature and serve.