Ina Garten French String Bean Salad

Ina Garten French String Bean Salad

This easy and refreshing French String Bean Salad, inspired by Ina Garten, is a quick and healthy side dish perfect for any meal. Crisp-tender green beans are tossed in a zesty Dijon vinaigrette with fresh dill for a burst of flavor. Simple to make with pantry staples, it’s a versatile, crowd-pleasing favorite!

Recipe Ingredients:

  • 1½ lb French string beans, both ends trimmed
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • ¼ tsp freshly ground black pepper
  • ½ c good olive oil
  • 2 tbsp minced fresh dill

How To Make French String Bean Salad?

  1. Prepare an ice bath: Fill a large bowl with ice water. This will stop the beans from cooking and help retain their vibrant green color.
  2. Cook the beans: Bring a large pot of water to a boil, adding 1 tbsp / 15g of salt. Cook the string beans for exactly 1 minute—they should be crisp-tender. Immediately drain the beans and submerge them in the ice water to cool completely.
  3. Dry the beans: Drain the cooled beans again, pat them dry with paper towels, and place them in a large mixing bowl.
  4. Make the dressing: In a small bowl, whisk together the Dijon mustard, white wine vinegar, ½ tsp / 2.5g of salt, and black pepper. Slowly drizzle in the olive oil while whisking to create a smooth emulsion.
  5. Dress the beans: Pour enough dressing over the beans to coat them thoroughly, reserving any extra dressing for later use. Add the fresh dill and gently toss to combine.
  6. Serve and enjoy: Serve the salad at room temperature. If you prepare it in advance, refrigerate it, and before serving, add a little extra vinaigrette and a sprinkle of salt.
Ina Garten French String Bean Salad

Recipe Tips:

  • Time the beans carefully: Boil the beans for exactly 1 minute to keep them crisp-tender. Overcooking will make them soggy and lose their bright green color.
  • Use an ice bath: Immediately place the beans in ice water after boiling. This stops the cooking process and keeps them fresh and vibrant.
  • Dry the beans well: Pat the beans completely dry with paper towels before tossing them in the dressing. Any moisture can dilute the flavor of the vinaigrette.
  • Whisk the dressing slowly: Add the olive oil gradually while whisking to create a smooth, creamy emulsion that clings to the beans perfectly.
  • Add the dressing just before serving: If making ahead, refrigerate the salad but toss with a little extra dressing and salt just before serving for the freshest taste.

How To Store Leftovers?

First, let the leftover French String Bean Salad cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days. Before serving, give it a toss with a little extra vinaigrette to refresh the flavor.

Nutrition Facts

  • Calories: 199
  • Total Fat: 18g
  • Saturated Fat: 2.5g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Potassium: 200mg
  • Total Carbohydrate: 8g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Protein: 2g

Check out More Recipes:

Ina Garten French String Bean Salad

Difficulty:BeginnerPrep time: 10 minutesCook time: 5 minutesTotal time: 15 minutesServings: 6 minutesCalories:199 kcal

Description

This easy and refreshing French String Bean Salad, inspired by Ina Garten, is a quick and healthy side dish perfect for any meal. Crisp-tender green beans are tossed in a zesty Dijon vinaigrette with fresh dill for a burst of flavor. Simple to make with pantry staples, it’s a versatile, crowd-pleasing favorite!

Ingredients

Instructions

  1. Prepare an ice bath: Fill a large bowl with ice water. This will stop the beans from cooking and help retain their vibrant green color.
  2. Cook the beans: Bring a large pot of water to a boil, adding 1 tbsp / 15g of salt. Cook the string beans for exactly 1 minute—they should be crisp-tender. Immediately drain the beans and submerge them in the ice water to cool completely.
  3. Dry the beans: Drain the cooled beans again, pat them dry with paper towels, and place them in a large mixing bowl.
  4. Make the dressing: In a small bowl, whisk together the Dijon mustard, white wine vinegar, ½ tsp / 2.5g of salt, and black pepper. Slowly drizzle in the olive oil while whisking to create a smooth emulsion.
  5. Dress the beans: Pour enough dressing over the beans to coat them thoroughly, reserving any extra dressing for later use. Add the fresh dill and gently toss to combine.
  6. Serve and enjoy: Serve the salad at room temperature. If you prepare it in advance, refrigerate it, and before serving, add a little extra vinaigrette and a sprinkle of salt.

Notes

  • Time the beans carefully: Boil the beans for exactly 1 minute to keep them crisp-tender. Overcooking will make them soggy and lose their bright green color.
  • Use an ice bath: Immediately place the beans in ice water after boiling. This stops the cooking process and keeps them fresh and vibrant.
  • Dry the beans well: Pat the beans completely dry with paper towels before tossing them in the dressing. Any moisture can dilute the flavor of the vinaigrette.
  • Whisk the dressing slowly: Add the olive oil gradually while whisking to create a smooth, creamy emulsion that clings to the beans perfectly.
  • Add the dressing just before serving: If making ahead, refrigerate the salad but toss with a little extra dressing and salt just before serving for the freshest taste.
Keywords:Ina Garten French String Bean Salad