Mustard Vinaigrette Green Beans



Serving size

about 1 cup
15 Minutes

This recipe can be multiplied and makes good leftovers. Reheat gently so they don’t get mushy. (The beans will lose their bright color and look a little grayish. This is normal.)

Mustard Vinaigrette Green Beans


1 quart Water
12 ounces Green beans
2 tsp. Olive oil
1 tsp. Balsamic vinegar
2 tsp. Dijon mustard
2 tsp. Water
1/4 tsp. Salt
1 to taste Black pepper
1/8 tsp., ground Dried tarragon


Place the water in a medium pot fitted with a steamer basket over high heat.

Add the green beans and cover. Cook for about 10 minutes until tender.

While the beans are cooking, place the olive oil, vinegar, mustard, water, salt, pepper and tarragon in a medium mixing bowl. Whisk until smooth.

When the beans are tender, add them to the dressing. Toss to coat well. Serve.

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Special Diet Information

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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 safe for Coumadin (warfarin) users.

Gluten Sensitivity

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


This is NOT a low sodium recipe.

Recipe Notes

There might be an argument for using a pound of beans for the amount of dressing, but we wanted to make sure that there was no feeling of any skimping on the sauce. There’s enough sauce to make this simple side dish rich and tasty. When we asked our testers to try these they said, “Wow, that’s the stuff.”

"Love is like a mustard seed; planted by God and watered by men."

Muda Saint Michael, Poet