Michelle’s Marinade for Green Beans (or Asparagus)


1 lb. Green Beans, washed and trimmed
3 T. red wine vinegar
2 T. good quality olive oil
2 T. dijon mustard
1 t. sugar
¼ t. Kosher salt
¼ t. fresh cracked pepper
1 T. fresh parsley, chopped


1. Fill a large saucepan with water and add 1 T. kosher salt. Bring to a boil and add the green beans. Cook for 3-4 minutes, or until they can easily be speared with a fork. Drain pasta water and plunge green beans into a bowl of ice water. This will stop them from cooking and help them stay crunchy.
2. In a large mixing bowl add vinegar, olive oil, mustard, sugar, salt, pepper and parsley. Whisk vigorously to make sure everything is thoroughly combined. Add drained green beans and toss well.
3. Cover bowl with plastic wrap and place in the fridge for at least 3 hours or up to overnight. Serve room temperature, or reheated in the microwave for 1 minutes or until desired temperature.

Naptime Notes

Naptime Recipe Serving ideas

This marinade is very versatile. It could be used for asparagus or even as a salad dressing toss with dark lettuces.

Naptime Stopwatch

Preparing these beans takes about 20 minutes, plus resting time.

Naptime Reviews

My daughter found the vinegar too strong for her, but my husband and I loved it. There was some leftover and we saved it in the fridge for another night.

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