Lemony Green-Bean Salad

Here’s a delicious, simple way to make use of all the green beans in your garden. The tart lemon plays off the sweetness of the beans, and a little garlic gives it a kick. For a tasty variation, substitute mint for parsley, or add toasted walnuts or hazelnuts.


1 pound fresh green beans, ends trimmed
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh parsley
2 teaspoons fresh lemon juice
1 teaspoon kosher or sea salt
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon freshly ground black pepper


Put 2 inches of water in a medium-size (3- to 4-quart) pot. Arrange beans in a steamer basket and set in pot over water.

Cover pot and bring water to a boil over high heat, then reduce heat to medium.

Steam beans until bright green and tender (but not too soft), 6–8 minutes.

Rinse beans under cold water to stop cooking; then drain well.

Transfer to a large bowl, toss with remaining ingredients, and serve.

Cooking & Recipes


6 servings

Preparation Time: 

20 minutes

Start to Finish Time: 

25 minutes

Preparation Method

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