I’m always in search of the best side dish for our family dinners and my current favorite is this one that features Green Beans with Balsamic Vinaigrette Glaze.
I can’t stop thinking about green beans.
My whole life I only ate the kind that came from a can. And I was quite fine with that, thank you very much.
Sure, I saw the long, stemmy looking bagged ones sold in the produce section. But I was a dedicated canned bean green kind of girl. Yes, it’s true that I grew up in smalltown USA, but I swear I’d never seen green beans sold in a bag when I was growing up.
Maybe it’s some sort of repressed memory.
But there’s something I have to tell you. It happened about a year ago. I finally broke down and bought the fresh variety. Here I was with some fresh green beans in my cloth grocery bag. I have to admit, it felt kind of cool. I was urbane. Swanky even. Me and my fresh green beans walking out the store and heading for the car.
What could be better?
The problem was, I didn’t know exactly what to do with them once I got home.
So I ate them raw.
They’re tasty in their natural state. I chopped them up and put them in salads. Not too bad.
But then one day I decided to steam them. It took me a while to get it just right, but once I did? Well, that’s when the first spark of obsession began.
Then I started experimenting with different glazes. I tried dairy-free margarine with a little bit of sea salt on top. Next came the olive oil with a dash of garlic powder.
That leads me to an important question. Is there anything that doesn’t taste absolutely divine with olive oil and garlic?
Then one day I threw together this Balsamic Vinaigrette dressing which I lightly drizzled over the top of the freshly steamed green beans.
And there you have it. Like a baby robin escaping the nest; my obsession was now fully-fledged. There was no going back.
The ease at which a thing goes from thought to reality sort of tips it over the edge from indulgence to obsession.
A couple of minutes of steaming time and glaze preparation and voilà! That mound of green beans is transformed to a visual, edible and obsessible feast! I know, “obsessible” is not technically a word, but it works.
Green Beans with Balsamic Vinaigrette Glaze
- Fresh green beans, washed and the stem end removed
- 1 tablespoon vegan mayonnaise
- 1 teaspoon balsamic vinegar
- 1 teaspoon agave nectar
- 1 pinch of sea salt
- Place the prepared green beans in a microwave safe bowl, add about 1/2 cup of water. I should state here that I usually buy those bags that are about a pound and use half of them for this recipe. If you’re making more or less, just be sure to have enough water at the bottom of the bowl so that as things heat up, the water will steam and cook the green beans. Place the lid sort of cockeyed on top of the bowl – you want to allow the steam to collect, but without those annoying explosions that can occur when too much pressure builds up. Microwave the green beans on high for 3 minutes.
- In the meantime, get out a small bowl and combine the mayo, balsamic vinegar, agave nectar, and sea salt. Give it a quick little stir and set aside.
- Maybe by now the microwave has beeped letting you know your 3 minutes are up. If so, carefully seal the lid on top of the green beans and let them sit in that wet sauna for several minutes.
- While you’re waiting, grab a glass of water. Not for the recipe, for you. You’re probably working too hard which might mean you’re not getting enough H2O. You’ll be amazed at how refreshed you can be after guzzling down 8 oz!
- Check on those green beans. Carefully remove the top without burning your fingers like I usually do. Use a fork to remove one of them to make sure they’re steamed to your liking. If not, try microwaving them for another minute and let them set a little longer.
- Once the green beans are done, drain the excess water and drizzle with the Balsamic Vinaigrette Glaze.
- Repeat as often as necessary to get your fix in!
That’s it. My favorite obsession of the moment. Stay tuned. I’m sure I’ll find something new to fixate on soon!