American Vinegar Works Vinegary Green Beans
This is a bright, flavorful side dish that is a prefect pairing with salmon or a simple piece of grilled chicken.
The dressing is less vinaigrette and more of a looser tapenade with a briny and vinegary pucker. The use of Worcestershire sauce adds a nice umami flavor without having to open a can of anchovies (and then having to figure out what to do with the leftover anchovies…).
This recipe features our Ramp Wine Vinegar, opens in a new tab.
Which vinegar to use, and why
The vinegar is the point here, so use one you would happily drink. Rice vinegar keeps the beans green and crisp. We use California Junmai Rice Wine Vinegar here. It is slow-fermented and aged in oak at our mill in Worcester, Massachusetts, which is why it seasons the dish rather than just souring it.
Make it ahead and keep it
It improves over the first few days in the fridge. Keep everything submerged in its liquid and use a clean spoon each time.
What to cook next
Try Sugar Snap Peas with Tahini Ginger Dressing, or browse all our vinegar recipes. If you have not cooked with craft vinegar before, a mini bottle sampler set lets you taste across the range before committing to a full-size bottle. Orders over $85 ship free within the contiguous US.
