Green Beans in Harissa Vinaigrette



Serving size

4 ounces green beans
30 Minutes

This recipe can easily be multiplied and keeps well, but the beans will turn gray-green in the refrigerator.

Green Beans in Harissa Vinaigrette


2 Tbsp. White wine vinegar
2 Tbsp. Olive oil
2 Tbsp Water
1 Tbsp. Harissa Sauce
2 tsp.. Honey
1/2 tsp. Salt
2 quart Water
24 ounces Green beans (trimmed)
4 quart Ice water


Combine the vinegar, olive oil, 2 tablespoons water, harissa, honey, and salt in a mixing bowl.

Place in the refrigerator to chill. Whisk occasionally.

Place the water in a medium stock pot and set a steamer basket inside the pot.

Place the pot on the range over high heat.

When the water begins to boil reduce the heat to medium and steam the green beans until they turn bright green and are slightly tender.

This will take about 10 minutes.

Remove them from the heat and place in the ice water for about 10 minutes.

Remove and shake dry and then add to the cold vinaigrette.

Toss for about 2 minutes until coated well.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Harissa has the fantastic aromatic North African flavors followed by heat. The spiciness of harissa is not overwhelming – just enough to evoke the feeling of the exotic. Choose your harissa carefully, as some are labeled “mild” and some “spicy.” Find a brand and spice level you like and stick with it.

"A splash of red wine vinegar can pull things together like a pinch of salt."

Alex Guarnaschelli