Lemon Green Beans Side (Printable)

Fresh green beans coated in zesty lemon dressing with toasted almonds and parsley garnish.

# What You 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

# How-To:

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 plunge into a bowl of ice water to stop the cooking process. Drain again and pat dry.
03 - In a large bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, sea salt, and black pepper until combined.
04 - Add the green beans to the bowl and toss thoroughly to coat them evenly with the lemon dressing.
05 - Transfer the dressed green beans to a serving platter. Sprinkle with toasted sliced almonds and chopped parsley if desired. Serve immediately or at room temperature.

# Expert Advice:

01 -
  • It's ready in under 20 minutes, leaving you more time to actually enjoy your dinner instead of standing over a stove.
  • The bright lemon cuts through rich proteins without trying—your grilled fish or roasted chicken suddenly tastes better.
  • You can make it hours ahead and it only gets better as the flavors settle, which feels like a small kitchen miracle.
02 -
  • If you don't ice bath your beans, they'll keep cooking from their own heat and turn soft and gray—learned this the first time and it was a disappointment I won't repeat.
  • Patting the beans dry is genuinely important; water is the enemy of any dressing sticking around.
03 -
  • Make the dressing first and let it sit while you cook the beans—the garlic will soften and the lemon oils will marry with the olive oil, making the whole thing taste more intentional.
  • If you're cooking ahead for a gathering, dress the beans a few hours early and leave them at room temperature; they'll taste better than if they're hot or cold straight from the fridge.

Return