Green Bean Salad – Vinaigrette


1 lb. String beans or other green beans, trimmed
3 Tbl. Chopped fresh dill
1 1/2 Tbl. Dried dill
1 small Red onion, finely diced
1 small Clove garlic, minced
1/3 cup Capers, drained
To taste Sea salt
To taste Freshly ground black pepper
1/3 cup Vinaigrette (see below)
Steam the prepared beans lightly, so that they are still very crisp.

Mix with the dill, onion, garlic, and capers, and season lightly with salt and pepper.

Dress with the vinaigrette, mix well, and serve.

Yield: 4 to 6 servings


1-2 tsp. Mild or whole-grain mustard
2 Tbl. Fresh lemon juice
2 Tbl. Wine, balsamic, or cider vinegar
To taste Sea salt
To taste Freshly ground black pepper
5 Tbl. Extra virgin olive oil
To taste Minced garlic (optional)

Mix the mustard with the lemon juice and vinegar and season with salt and pepper.

Stir in the olive oil gradually so that the dressing thickens as you mix. It should become creamy in consistency. Stir in the garlic (if using).

Let stand up to 30 minutes before using, to allow the flavors to develop.

Note: This basic dressing can be used for almost any salad. Experiment with different oils, vinegars and mustards, to find the combination you like best, and vary the ingredients to suit the salads too.

Yield: 4 to 6 servings
I am available to teach cooking or food related subjects, soap making and emergency sewing classes in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address: or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe
Green Bean Salad - Vinaigrette BigOven - Save recipe or add to grocery list Yum
Share this Recipe

Leave a Reply