Air-Fried Green Beans with Mustard Vinaigrette

Air-Fried Green Beans with Mustard Vinaigrette

This is some fine air-frying magic, with the flavor of the beans intensifying from their stint in the Joule oven. Finished with a tangy mustard vinaigrette, you may never boil beans again.

30 mins total time

5 mins active time


Serves 4-6



For the green beans:

  • 1 lb green beans


  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic


  • 2 tsp grated lemon zest
  • 2 tbsp fresh lemon juice
  • 2 tbsp drained capers

    (in brine)

  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 tbsp finely diced shallot

For the mustard dressing:

  • ¼ cup (2 fl oz) vegetable oil
  • 2 tbsp white wine vinegar
  • 1 tbsp whole grain mustard
  • 1 tbsp Dijon mustard
  • 2 tsp white sugar
  • ½ tsp kosher salt


  • 1Insert the wire rack into position 4. Select AIR FRY/SUPER CONVECTION/400°F/12 minutes and enable Rotate Remind. Press START to preheat.
  • 2Spread the beans evenly in the roasting pan. Add the oil, garlic, lemon zest and juice, capers, salt, pepper and shallot and toss to coat.
  • 3Once preheated, place the pan in the oven. When the Rotate Remind signals, toss the beans and continue cooking. The beans should be tender, but still retain bite when tested with a knife.
  • 4Meanwhile, make the mustard dressing. Place the oil, vinegar, mustards, sugar and salt in a medium bowl and whisk to combine.
  • 5Add the beans to the dressing and toss to coat.
  • 6Transfer the beans to a serving dish and drizzle with any remaining dressing from the bowl. Serve warm.

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