Green Beans with Lemon Vinaigrette
"When you're serving rich, heavy food, these zingy, lemony beans really balance the meal. I like them just cooked so they still taste fresh and are a little crunchy." — Ree Drummond
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- pepper
- kosher salt
- 1 tsp. lemon zest
- 1 tbsp. dijon mustard
- 2 lb. thin green beans
- 0.33 c. olive oil
- 0.25 c. fresh lemon juice
- Carbohydrate 0.405063125 g
- Cholesterol 0 mg
- Fat 0.01027875 g
- Fiber 0.246781257629395 g
- Protein 0.044371875 g
- Saturated Fat 0.00206625 g
- Serving Size 1 1 recipe (910g)
- Sodium 151.33395 mg
- Sugar 0.158281867370605 g
- Trans Fat 0.00340375 g
- Calories 1 calories
In a large bowl, whisk together the oil, lemon zest, lemon juice, Dijon mustard, and 1/2 teaspoon each salt and pepper. Fill a large bowl with ice water. Bring a large pot of water to a boil. Add 1 tablespoon salt, then the green beans, and cook until just tender, 3 to 4 minutes. Drain. Transfer the green beans to the ice water to cool; drain and set aside. Toss the beans gently in the lemon vinaigrette.
