June 16, 2014

Green Beans with Warm Shallot Dressing

Does anyone else eat raw green beans? I know it might sound weird, but I've loved to snack on them ever since I was a little kid. They taste so good pulled right from the vine, and warm from the sunshine. Crisp and crunchy! But as much as I love eating them plain, it's nice to jazz 'em up sometimes. They pair great with this warm tomato-shallot dressing. It has such a nice little "zing" from the red wine vinegar. The leftovers are great too - I'll even eat them cold! Now that fresh green beans are back in season (woohoo!) what's your favorite way to eat them?

Vegan, gluten-free
Serves about 4-5 as a side

1 lb. green beans
2 shallots
2 roma tomatoes
3 Tbsp. red wine vinegar (or white)
Olive oil
Salt to taste

Trim ends off green beans. Dice tomatoes and slice shallots.
Steam the green beans for about 4-5 minutes, until just tender.
Meanwhile, in a large skillet over medium heat, saute shallots in olive oil with a little salt for 4-5 minutes.
Add tomatoes and cook 2 more minutes.
Add red wine vinegar and heat for 1 minute.
Reduce heat, add green beans, and mix well to combine the dressing with the beans.

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Try this Balsamic Green Bean Salad as well!


  1. I'm not the biggest green bean fan, but with that dressing I would totally eat them!

    1. Yay! It could totally convert you into a green bean lover ;)

  2. How did you know I've been craving green beans lately? ;)

    1. Ha! Must be something in the air - I've been all over them!!

  3. I just wanted to thank you for yet another fabulous and easy recipe! These took no time at all, and were so delicious I had to stop myself from eating the whole batch. My new favorite way to eat green beans!