Cold String Beans With Vodka Vinaigrette Food

GREEN BEANS WITH MUSTARD VINAIGRETTE

Steps:

• Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
• Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
• Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.

STRING BEANS IN VINAIGRETTE

Steps:

• Place 5 cups of water to boil with salt, once the water has reached a rolling boil, remove from the heat and add the string beans to the water for about 5 minutes. Strain the string beans through a colander and run under cold water.
• In a large bowl, whisk the shallots, mustard and vinegar together. Add the string beans and some salt and pepper and toss to combine. Serve chilled or at room temperature, drizzled with a little extra-virgin olive oil, if you like.

GREEN BEANS WITH VINAIGRETTE

Steps:

• 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.

STRING BEANS VINAIGRETTE

Steps:

• Fill a large saucepan with water and bring to a boil. Add salt to taste and the beans. Cook until tender but still firm, about 4 minutes. Drain and set aside.
• Place beans in a bowl with the remaining ingredients except the tomatoes and olives. Mix well and chill. Serve with the tomatoes and olives.

GREEN BEANS WITH TOASTED WALNUTS AND DRIED-CHERRY VINAIGRETTE

Steps:

• Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
• Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.
• Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.

EASY COLD GREEN BEAN SALAD

Steps:

• Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
• Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
• Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.