Blanched String Beans with Vinaigrette

We all have our go-to ways of preparing vegetables for dinner. While I may have a million ways of cooking veggies like zucchini, sweet potatoes, and cauliflower, when it comes to string beans and carrots I’m pretty set in my ways.  For carrots, I love this recipe: Amazingly Delicious Sautéed Carrots.


For string beans, it’s the way I’m about to show you: blanched and tossed with a vinaigrette dressing. Floral decorations optional!



fresh string beans
@judyschickens Everyday Salad Dressing
1 tablespoon balsamic vinegar (optional)
edible flowers and sliced tomatoes (optional)

Mise en Place

Prepping String Beans:

If the string beans are fresh, you only need to pinch or clip off the stem end. If they are oldish, I clip both ends. I find it’s quick and easy to do this clipping with scissors.

How to Blanch a Pot of Beans (or most any vegetable, for that matter)

Bring a pot of salted water to a rolling boil over high heat. Add the prepped veggies.

Keep the heat on high and bring the water back to a full boil. This takes about four or five minutes.

Once the water comes back to a rolling boil, cook for just one additional minute and then remove the pot from the heat and promptly strain the veggies through a colander.


Cover the colander with a plate and let steam for ten minutes, five minutes if you want crunchier veggies.

DSC_0277 DSC_0278

Add vinaigrette and toss. Allow to set for about an hour. Toss again before serving. Serve chilled or at room temperature. I prefer chilled.


Don’t stop there. Try decorating with edible flowers and cherry tomatoes for color. Here I used borage flowers and Sun Gold tomatoes from my garden. Add just before serving.


These beans are great to eat chilled the next day as leftovers.

This is a nice dish to use for feeding a crowd because you can make it ahead of time.

To make this a hot side dish:

You could skip the vinaigrette and add butter while the beans are still hot and serve as a hot side dish.

Related Posts
Sliced Beet Salad
Amazingly Delicious Sautéed Carrots
Cauliflower Three Ways: Roasted, Blanched and Mashed
Roasted Ratatouille


Follow my photos of vegetables growing, backyard chickens hanging out, and dinner preparations on Instagram at JudysChickens.

Never miss a post: sign up to become a follower of the Blog.

© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.

18 thoughts on “Blanched String Beans with Vinaigrette

  1. Ok, it’s for sure we are from the same family. My children’s favorite. The only thing I do different is add some onions are artichoke hearts.

    1. Paula! I looked through my saved recipes and I found this note from you about the green bean salad: “when I made mine for Christmas I used, green beans, onions, black olives, green olives, artichoke hearts, celery, fresh basil, fresh parsley, salt and pepper with olive oil and vinegar.” I’m going to give it a try now that I have so many fresh herbs in the garden. Didn’t you call it something like “Big Daddy’s Salad”?

    1. Mimi, try these two: Marlin’s Black-Eyed Pea Salad and Grandma’s Italian Fried Cauliflower. My aunt used to make the fried cauliflower for tailgates. They were everyone’s favorite. Both recipes can be made ahead. Judy

Leave a Reply to Judy's Chickens Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s