Lemon Green Beans (Printable)

Crisp green beans with zesty lemon dressing, a fresh and easy side perfect for any meal.

# What You'll Need:

01 - 1 lb fresh green beans, trimmed

02 - 2 cloves garlic, finely minced

03 - 2 tbsp extra-virgin olive oil

04 - 1 tbsp fresh lemon juice

05 - 1 tsp lemon zest (from 1 lemon)

06 - 1/2 tsp sea salt, or to taste

07 - 1/4 tsp freshly ground black pepper

08 - 2 tbsp chopped fresh parsley

09 - 2 tbsp toasted sliced almonds

01 - Bring a large pot of salted water to a boil. Add green beans and cook 3 to 4 minutes until bright green and crisp-tender.

02 - Drain green beans and immediately submerge in a bowl of ice water to halt cooking and preserve color. Drain thoroughly.

03 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant without browning.

04 - Add drained green beans to skillet and toss to coat in oil. Sauté for 2 to 3 minutes until heated through.

05 - Remove skillet from heat and stir in lemon juice, lemon zest, sea salt, and black pepper. Toss to evenly combine.

06 - Transfer green beans to a serving dish. Sprinkle with chopped parsley and toasted almonds if desired. Serve warm or at room temperature.

01 -

Green beans stay crisp and vibrant instead of becoming soft and dull.
The whole thing comes together in under 20 minutes, which means you can make it on a weeknight without stress.
Lemon and garlic together make even the pickiest eaters pause and actually taste their vegetables.

02 -

The ice bath is non-negotiable—it's the difference between a side dish you're proud of and one that tastes overcooked.
Don't let the garlic brown; it turns bitter and tastes nothing like the sweet, mellow flavor you want.

03 -

Trimming the beans the night before saves time, but trim close to cooking so they don't lose their snap.
If your lemon is heavy and feels full of juice, it's fresher and more fragrant than a light, thin-skinned one.