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  • 1 lb fresh green beans, trimmed
  • 2 teaspoons white wine vinegar
  • 1 teaspoon sugar
  • 1 tablespoon finely minced red onion
  • 4 cloves garlic, finely minced
  • 2 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme, minced
  • ¼ teaspoon sea salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 5 tablespoons olive oil
  • ¼ cup toasted sliced almonds
  • 2 tablespoons Parmesan cheese, optional


  1. To blanch beans, fill a large stock pot half-way with water. Leave enough room for the beans. Bring to a boil over high heat; add beans and return to a full boil. Boil beans 5 minutes. Drain beans and immediately place in large bowl filled with ice water. Let sit 3 minutes; drain thoroughly. Pat dry with paper towel. Set aside.
  2. Whisk together vinegar, sugar, onion, garlic, mustard, thyme, salt and pepper in a mixing bowl. Whisk in 4 tablespoons oil slowly; set aside.
  3. Heat 1 tablespoon oil in large nonstick skillet. Add beans and sauté 3 three minutes. Add vinaigrette; stir beans to coat and sauté an additional 3 minutes or until heated through. Transfer beans to serving platter; top with almonds and Parmesan cheese. Serve immediately (serves 6).


Resources: HomeChef Cooking School