Lemon Green Beans Side (Printable Version)

Bright lemon dressing complements crisp green beans in a light, refreshing side dish.

# What You’ll Need:

→ Vegetables

01 - 1 lb fresh green beans, trimmed

→ Dressing

02 - 2 tbsp extra-virgin olive oil
03 - 1 large lemon, zested and juiced (about 2 tbsp juice)
04 - 1 garlic clove, minced
05 - ½ tsp sea salt
06 - ¼ tsp freshly ground black pepper

→ Garnish (optional)

07 - 2 tbsp toasted sliced almonds
08 - 1 tbsp chopped fresh parsley

# Directions:

01 - Bring a large pot of salted water to a boil. Add green beans and cook for 3 to 4 minutes until crisp-tender and bright green.
02 - Drain green beans and immediately transfer to a bowl of ice water to halt the cooking process. Drain again and pat dry.
03 - In a large mixing bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, sea salt, and black pepper until emulsified.
04 - Add the green beans to the bowl and toss thoroughly to coat them evenly with the lemon dressing.
05 - Transfer to a serving platter, sprinkle with toasted almonds and fresh parsley if desired. Serve immediately or at room temperature.

# Top Tips:

01 -
  • Ready in under 20 minutes, which means you can throw it together while the main course finishes cooking.
  • The ice bath trick keeps the beans impossibly green and crisp, not soft and sad like overcooked sides.
  • Bright, garlicky lemon dressing makes even people who claim they don't like vegetables ask for seconds.
02 -
  • Don't skip the ice bath—it sounds fussy but it's the single most important step between crunchy beans and mushy disappointment.
  • Zest your lemon before you juice it, because once it's cut in half, getting zest off is nearly impossible and sad.
03 -
  • Don't let the water stop boiling when you add the beans—a rolling boil is what keeps them green and bright, not pale.
  • If your lemon feels hard, roll it firmly on the counter before cutting; you'll get more juice and it'll be easier to zest.

Return