These green beans have been consumed a lot lately in our house. I’ve been pairing them with citrus-marinated chicken as shown below.
I’ve also been paring them with Paul McCartney’s refried bean tacos, pesto-yogurt roasted chicken drumsticks, you name it. These green beans can pair with just about anything and are a nice break from plain old green beans.
My family loves these beans. Eli’s first comment when trying these green beans was that they reminded him of our minty limeade. I thought that was a silly comparison, but you know, I sort of have to agree with him, because they have do have a sweet and minty flavor to them. The fresh lemon, mint and dill really give these beans a kick of flavor. This is an easy weeknight veggie side because the beans can be blanched ahead of time, like earlier that day or even the day before, just wrap them in a paper towel, place them in a resealable bag and chill till you need them. All you have to do come dinner time is chop up the fresh dill, mint and zest and juice up a lemon. Easy peasy and the perfect weeknight side dish.
green beans with mint, dill, lemon and feta:
recipe from Bon Appetit
serves 4 as a side dish
I cut the original recipe in half as it served 8 people and I’m only serving my family of 4. If you want to make a larger batch then just double the quantities below.
- 3/4 pound green beans, trimmed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh mint leaves, chopped or torn
- 1 tablespoon chopped fresh dill
- 1 tablespoon matchstick-size strips lemon zest – I just zested a whole lemon
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons crumbled feta cheese – Feel free to use more cheese if you want, I think these beans are great on their own without tons of cheese
- optional – freshly ground pepper and kosher salt to taste – We didn’t add any salt or pepper, as we thought the beans tasted perfectly as they were
Bring a large pot of well-salted water to a boil. While your water is coming to a boil, wash and trim up your green beans. You just want to trim a tiny bit off of the stem side. The other tip is fine to leave on.
I always cook my beans for exactly 3 minutes and they are perfect!
Note: Timing can vary depending on the size of your vegetable. There is only one sure way to tell if your vegetable is done: put it in you mouth and eat it.
Drain the beans, dry them off, and set them aside.
Now that all of your ingredients are prepped, let’s make the salad.
Get out a large bowl and toss together the beans, 2 tablespoons olive oil, 2 tablespoons fresh mint, 1 tablespoon dill, 1 tablespoon lemon juice, lemon zest and feta. Feel free to season the beans with a pinch of salt and pepper. I didn’t add any salt or pepper, as I thought the beans were perfect the way they were.
You can also add more mint, dill, lemon juice or feta to taste as well. I mean it’s a salad, so feel free to add and delete what you wish.