Reviewed: Aug. 22, 2011

Delicious! I made this for a barbecue last weekend and it was a hit! I used red onions because that is what I had on hand and I added halved cherry tomatoes. Next time I will cook the green beans a little longer.

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Reviewer:

Theresa

Reviewed: Apr. 25, 2011

Very good. Will definitely make this again.

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Reviewer:

OKIECOOK1

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Chelsea, Oklahoma, USA

Reviewed: Jul. 19, 2010

The longer the beans marinate in this tangy dressing, the better they taste. I opted to smash the garlic cloves, leaving them to infuse the dressing, but removed them before serving. Also, I swapped crushed red pepper flakes for the hot sauce, just adding until it looked 'spicy' enough. And, as noted, this recipe does yield more dressing than needed for 1.5 lbs of green beans.... so thank goodness my garden produced a bumper crop. Thanks to you, LIZ1888, I now have yet another winning recipe the family enjoys.

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Nicolette

Reviewed: May 29, 2010

Great beans! I let mine soak overnight. Very alive and worth making again. I added a little fennel seed (my first time using it!) to another batch and it was great.

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Reviewer:

LouisvilleHugger

Living In: Louisville, Kentucky, USA

Reviewed: Mar. 4, 2010

YUM! Super easy, and super delicious. I did not have red wine vinegar, so I used all rice vinegar, cut down olive oil to 1/4 C, and added a splash of balsamic vinegar along with the Wocestershire. Will definitely be making this again!

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Reviewer:

Cooking Level: Intermediate

Living In: Redondo Beach, California, USA

Reviewed: Feb. 17, 2010

Love it! I use olive oil and omit the hot sauce (not worth it to buy some just for a dash). My boyfriend loves it, too.

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Cooking Level: Expert

Reviewed: May 26, 2009

Described as tangy, that is accurate! It is extremely tangy. I think if it had less vinegar, less dressing overall, it might have been good. We couldn't handle it, unfortunately.

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Reviewer:

Aimee S.

Cooking Level: Beginning

Reviewed: Mar. 22, 2009

This recipe had very nice flavors and went well with the rest of my dinner. The only thing I did different was add some tomatoes. Family enjoyed this!

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Reviewer:

Christina

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 20, 2009

I halved the dressing and there is still a ton left in the bottom of the bowl. I plan on using it as a meat marinade. Other than that I followed the recipe and it is very good, will definitely make again, but might replace cider vinegar with balsamic — the fruity taste in it seems a tad out of place.

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Reviewer:

Little Wing

Cooking Level: Intermediate

Reviewed: Aug. 17, 2008

I took this to a BBQ with many compliments. I added chopped pecans just before serving. I also used only half of the dressing and substituted balsamic vinegar for the rice wine vinegar.

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