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


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