Kitchen notes · a little help before you start

Green Bean Salad with Red Wine Vinaigrette

Name: Green Bean Salad with Red Wine Vinaigrette
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4
Ingredients: 2 pounds green beans (, trimmed) (Source: 2 pounds green beans (, trimmed)); 2 tablespoons extra-virgin olive oil (Source: 2 tablespoons extra-virgin olive oil); 2 tablespoons red wine vinegar (Source: 2 tablespoons red wine vinegar); 1 tablespoon minced shallot (Source: 1 tablespoon minced shallot); 1/2 teaspoon dried oregano (Source: 1/2 teaspoon dried oregano); As Needed Salt (Source seasoning: Salt and freshly ground black pepper); As Needed black pepper (Source seasoning: Salt and freshly ground black pepper); 1 cup halved cherry tomatoes (Source: 1 cup halved cherry tomatoes); 1/4 cup feta cheese (Source: 1/4 cup feta cheese)

Green Bean Salad with Red Wine Vinaigrette is made with green beans, red wine vinegar, and minced shallot.

Prep: 10 min
Cook: 4 min
Total: 14 min
Original yield: Serves 4
Ingredients: 9 listed

Make it part of your week

Estimating…

SaladsAmericanSidesPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Sides
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Salads

A few quick notes

1. Allow for cooling

Include the cooling stage before the next step.

2. Prepare for the next step

Have the next addition ready when the mixture reaches the boil described.

3. Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

Get to know the ingredients

green beans (, trimmed)

In the method: Add the green beans and cook until they are bright green, about 4 minutes. (This keeps the beans crisp and crunchy, but for more tender beans cook them closer to 8 minutes, or until…

extra-virgin olive oil

In the method: In a small bowl, whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon of salt, and several grinds of black pepper.

red wine vinegar

In the method: In a small bowl, whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon of salt, and several grinds of black pepper.

The last little job

Finish as directed

Serve immediately or store in the fridge for up to 4 days.

A little more help as you go

Prepare the whisked mixture

Keep the whisking step in its stated place in the preparation.

A few questions you might have

What should I prepare first?

Set out the pot. Start with this step: Bring a large pot of water to a boil.

Which preparation step should I plan for?

Include the cooling stage before the next step.

What check should I look for as it cooks?

Add the green beans and cook until they are bright green, about 4 minutes. (This keeps the beans crisp and crunchy, but for more tender beans cook them closer to 8 minutes, or until they are to your liking.) Transfer the green beans to…

Is there another preparation step to plan for?

Keep the whisking step in its stated place in the preparation.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: detoxinista.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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