This easy lemon dill green beans recipe is fast, healthy, and delicious.
Green beans with lemon dill dressing is one of my favorite side dishes. It can be eaten warm or cold.
Crispy VS. Soft Lemony Green Beans
Hey, we all like different things. I happen to like crispy blanched vegetables AND very soft cooked vegetables.
I like crisp or al dente green beans. My mom will only eat vegetables that have been boiled for at least 20 minutes. She wants no crunch or texture. That's her business!
Make this lemon dill green bean recipe either way. I wrote the recipe for blanching but cook the green beans to your desired tenderness.
Side note: older green beans will need to be cooked longer.
Blanching Green Beans
Blanching is throwing green beans (nearly any vegetable) in a salted pot of simmering water, cooking for a couple minutes (or until desired tenderness), draining, and throwing them in an ice bath (ice and water) to cool them fast. The ice bath stops them from cooking more and retains a vibrant color.
Blanching is a perfect way to cook if you want to retain a vibrant color and crisp veggies. It is also perfect if you want to cook them ahead of time because they will still look and taste fresh later.
Eating right away and don't want to blanch? Just drain the green beans and toss with the lemon dill mustard dressing. You're good to go!
Things In My Kitchen:
- Kitchen Tongs - I use these for nearly everything and tossin' the green beans with the vinaigrette is a perfect example.
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Easy Lemon Dill Green Beans
EatSimpleFood.com
This easy green bean side dish recipe pops with tart lemon juice , flavorful sharp mustard, and fresh dill. It can be eaten warm or cold.
- Total Time: 20 minutes
- Yield: 5 1x
Ingredients
- 1 lb green beans, trimmed
- 2 Tbsp fresh dill, chopped
- 2 Tbsp fresh lemon juice
- 2 tsp dijon mustard (I like spicy German mustard or dijon)
- 1 Tbsp e.v. olive oil
- ¼ tsp salt
- pinch black pepper
Instructions
- Bring a large pot of water to a boil and toss in green beans. Cook 3-5 minutes or until desired tenderness. (Cook longer if preferred or if green beans are old).
- Drain and toss in a bowl of ice cold water to stop the cooking process.
- In a small bowl or jar: mix lemon juice, sharp mustard, dill, olive oil, salt and pepper.
- Toss green beans with dressing and add salt to taste. Serve cold or warm.
Notes
- Eating right away and don't want to blanch? Just drain the green beans and toss with the dressing.
- I like green crisp or al dente. Cook them a little or a lot more if you want them softer.
- Older green beans will naturally be tougher so they will need more cooking time than fresh green beans.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
- Diet: Dairy-Free, Gluten Free, Keto, Low Fat, Low-Carb, Paleo, Vegan, Vegetarian, Whole30
Serving Suggestion
Serve this lemon dill green beans recipe with with a light tabbouleh or orzo salad, or as a side to a delicious summer favorite like shrimp with basil pesto, or a classic popular recipe like feta chicken.
You May Also Like
If you like lemon dill green beans, then you may also like these recipes with dill.
Do you have an alternate herb to use with the green beans other than dill?
I like fresh basil and also oregano. I am not big on rosemary either.
Hi Barbara, You could definitely use basil, oregano, sage, thyme, mint, or chives. Basil will oxidize fast and turn brown so leftovers might not look so pretty but it would still be delicious. Thanks!