With all the cooking that takes place during the holidays, sometimes it’s nice to have a dish that doesn’t require a lot of fuss but still adds something to the meal as a whole. These green beans come with an optional vinaigrette inspired by Ree Drummond of The Pioneer Woman fame. Whether you choose to dress the beans in the vinaigrette or keep them plain, don’t forget to add Infused Lemon Zest salt for perfectly seasoned and bright tasting veggies.
For vinaigrette (optional)
½ cup extra virgin olive oil
1 teaspoon lemon zest
¼ cup fresh lemon juice
1 teaspoon Bee Local Willamette Valley Honey
1 tablespoon Mustard & Co. Classic Mustard (or Dijon mustard)
Infused Lemon Zest Salt, to taste
Cracked Pepper, to taste
For the green beans
2 pounds green beans
2 teaspoons olive oil
1 tablespoon Infused Lemon Zest Salt, plus more for finishing
Make the vinaigrette by whisking the lemon zest, juice, honey, mustard, salt and pepper together in a medium bowl. Slowly drizzle the olive oil into the bowl while whisking continuously until the vinaigrette has emulsified. Taste and season accordingly.
To make the green beans, bring a large pot of water to a boil and add the salt. Add the green beans and blanch for about 3-4 minutes. Drain into a colander and run cool water over the beans to stop them from cooking further.
If using, toss the beans in the vinaigrette and serve. If not, drizzle the green beans with a little olive oil, season with lemon zest salt and cracked pepper and serve.