Green Beans with Lemon Juice & Dill

 

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Green Beans with Lemon Juice & Dill

Lemon Dill Green Beans | EatSimpleFood.com

This green bean side dish recipe pops with tart lemon & mustard and herby dill.  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.  This is a perfect side dish for Feta & Spinach Stuffed Chicken.

  • Author: beckie
  • Prep Time: 15 Minutes
  • Cook Time: 5 Minutes
  • Total Time: 20 minutes
  • Yield: 6
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: International

Ingredients

  • 1 lb green beans, trimmed
  • 2 Tbsp fresh dill, chopped
  • 2 Tbsp fresh lemon juice
  • 2 tsp sharp mustard
  • 1 Tbsp e.v. olive oil
  • 1/4 tsp sea salt
  • pinch black pepper

Instructions

  • Bring a large pot of water to a boil and toss in green beans.  Cook for ~ 2 1/2 – 4 minutes or until desired tenderness.  Drain and toss in a bowl of ice cold water to stop the cooking process.
  • In a small bowl mix all other ingredients and add more salt to taste.  Toss green beans with sauce.  Serve cold or rewarm in a pan if desired.

Notes

Eating right away and don’t want to blanch?  Just drain the green beans and toss with the dressing.

Things In My Kitchen:

  • Kitchen Tongs – I use these for nearly everything and tossin’ the green beans with the vinaigrette is a perfect example.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thanks for supporting my blog & love of cooking.

Keywords: Green Beans, Dill, Dairy Free, Gluten Free, Vegan, Vegetarian, Low Carb, Paleo, Keto, Whole 30

Rating: 3

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Green Beans with Lemon Juice & Dill

2 Replies

Barbara C Alaimo

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.

Rating: 3
Reply
beckie

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!

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