Lemon Green Beans

Green Beans have to be the easiest vegetable to work with.  They make a cooks life easy if she is cooking for a crowd.  I always go for the french green beans because I think they cook up tender and have a softer flavor.  After a quick blanch you can store these beans in the refrigerator covered over night to pull out and dress before serving.  Serving them chilled helps keep their crispness.  I served these at last weekends dinner party, using 5 pounds – there was none left.
  • 1 lemon
  • Salt
  • 1 pound green beans
  • 1 1/2 tablespoon olive oil

Grate lemon and squeeze juice to measure 1 1/2 tablespoons

This was the amount of lemon juice I needed for all of my recipes that I served at the Dinner Party – whew that’s a lot of lemons!

In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.

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Categories: Side Dishes, Superfoods, Vegetarian

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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3 Comments on “Lemon Green Beans”

  1. June 4, 2012 at 6:57 am #

    I love green beans and these look delicious. Definitely need some healthy recipes after all the Diamond Jubilee cake! 🙂


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