Recipe by Drew
"This is a quick, easy and flavorful Thanksgiving favorite in our family, and can be served hot or cold (we prefer hot). Credit goes to Aunt Nell and Cousin Mandi for this one! Mix a chopped tomato into the green beans after steaming, if desired."
Watch video tips and tricks
green onions, chopped
ground black pepper
fresh green beans, trimmed and snapped
I made these beans for a dinner party and they were GREAT! I made the dressing earlier in the afternoon and when first made, I didn't think I was going to like it. Tasted bland. However, after a few hours of the flavors combining, it was very, very good. The only thing I might do different next time is to halve the recipe. I didn't need as much as it made.
I had higher expectations for this considering all the seasonings going on here. It was not nearly as full-flavored as I thought it would be. All I can say is that it was better than just plain cooked beans with nothing on them.
A little too much onion and perhaps a little too heavy on the herbs...this just didn't turn out for me. I love green beans and this was actually better cold than warm and perhaps it was because it marinated for a bit. Not something I'd make again.
After my previous green bean disaster, I thought that I could make a recovery with this. As I was a little skeptical, I made the dressing for 2. I liked it, but didn't even tempt to serve it to my picky family. I think I would like it more so if it were cold, maybe hubby would also try it then. Thanks A&A!!
The sauce was very flavourful but way too much oil it made the dish greasy and too high in calories. I will make again but 1/2 the oil. I let the sauce marinate for 4 hours.
This is a great simple recipe that dresses up plain old green beans for a totally new taste! This is about the 4th or 5th time I've made it - both my husband and 3 yr old as well as myself love it! Also, I don't keep dry mustard on hand, so I just use regular or dijon and that works just as well!
For those who had too much "onion" taste... chop the white parts off and just use the green tops of the onions which are more mild in taste.
Made this for Easter dinner and no one cared for it. Seemed bland. Will not make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Beans with Herb Dressing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 55
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Thick or thin, whole or French cut, raw or cooked, green beans are the best side.
See how to make a quick-and-easy green bean side.
Green beans simmer with tomatoes and onions until tender and yummy.