• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Marin Mama Cooks

Tasty foods for families

  • home
  • Recipes
    • Recipes Index
    • beverages
    • breakfast
    • lunch
    • after school snacks
    • dinner
      • burgers & patties
      • chicken
      • meats
      • meatless meals
      • Mexican
      • Pastas
      • pizza
      • seafood
    • side dishes
      • breads and grains
      • popovers
      • potatoes
      • salsas
      • sauces
      • veggie burgers and patties
      • Veggies
    • Desserts
      • brownies and bars
      • cakes and cupcakes
      • chocolate
      • Cookies
      • pies and tarts
    • meatless meals
    • salads
    • dressings
    • Soups
    • smoothies & juices
    • family favorites
    • most popular recipes
    • weeknight dinners
    • kale
    • Quinoa
    • weekly dinner menu
  • how to
  • random
  • videos
  • about me
  • work with me

green beans with mint, dill, lemon and feta

August 21, 2013 by Marin Mama 19 Comments

green beans with mint, dill, lemon and feta-4These green beans have been consumed a lot lately in our house.  I’ve been pairing them with citrus-marinated chicken as shown below.

citrus-marinated chickenI’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.

IMG_6538My 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

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.

DSC_0009-4Toss the beans into the salted and boiling water, (you’re basically blanching them) and cook the beans until just tender 3-4 minutes (depending on the size of your green beans).

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.

green beans with mint, dill and feta-3Transfer the beans with either a slotted spoon or mesh strainer to a bowl of ice water. This stops the cooking of the beans.

Drain the beans, dry them off, and set them aside.

DSC_0013-4-2Zest the lemon into matchstick-sized strips and squeeze 1 tablespoon of fresh lemon juice.  I used this zester below which is different than my microplane one.

green beans with mint, dill and feta-2Wash and chop up your mint and dill and measure out your feta cheese.

Now that all of your ingredients are prepped, let’s make the salad.

green beans with mint, dill and fetaGet 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.

green beans with mint, dill and feta-4Serve up the salad immediately.

green beans with mint, dill, lemon and feta

5 from 1 reviews
green beans with mint, dill, lemon and feta
 
Save Print
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.
Ingredients
  • ¾ 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
Instructions
  1. 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 really just want to trim a tiny bit off of the stem side. The other tip is fine to leave on.
  2. Toss the beans into the salted and boiling water, (you’re basically blanching them) and cook the beans until just tender 3-4 minutes (depending on the size of your green beans). I always cook my beans for exactly 3 minutes and they are perfect!
  3. 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.
  4. Transfer the beans with either a slotted spoon or mesh strainer to a bowl of ice water. This stops the cooking of the beans.
  5. Drain the beans, dry them off, and set them aside.
  6. Zest the lemon into matchstick-sized strips and squeeze 1 tablespoon of fresh lemon juice.
  7. Wash and chop up your mint and dill and measure out your feta cheese.
  8. Now that all of your ingredients are prepped, let's make the salad.
  9. 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 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.
  10. 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.
  11. Serve up the salad immediately.
Nutrition Information
Serving size: serves 4 as a side
3.5.3251

Print Friendly, PDF & Email

if you liked this recipe...

  • roasted matchstick beets with coconut oilroasted matchstick beets with coconut oil
  • Easy Oven Roasted PotatoesEasy Oven Roasted Potatoes
  • roasted whole beets without foilroasted whole beets without foil
  • fall roasted vegetablesfall roasted vegetables
  • Facebook0
  • Google+0
  • Twitter
  • Pinterest0
  • Email
0

Filed Under: salads, side dishes, vegetarian, Veggies Tagged With: salads, sidedishes, veggies

Previous Post: « Marin mama’s weekly dinner menu for August 18th
Next Post: Marin mama’s weekly dinner menu for August 25th »

Reader Interactions

Comments

  1. Bob Pellegrini says

    April 25, 2016 at 8:08 am

    NICE….

    Reply
  2. Christy@SweetandSavoring says

    August 26, 2013 at 1:54 am

    I love it, we were just wondering how we should eat all the green beans we picked from the garden! And mint, dill, lemon and feta? Be still my heart! Such a great flavor combination 🙂

    Reply
  3. Sarah says

    August 25, 2013 at 9:34 pm

    Hello! I made this recipe this evening along with the citrus marinated chicken. Both dishes were just wonderful! I served it along with bulgur and a corn recipe I found elsewhere. Several months ago I made your garbanzo bean salad which was just outstanding! The three dishes I have had now are light tasting and are just darn good. I really appreciate reading your blog and your stories and pictures. Thank you for posting these recipes, I look forward to trying more!

    Reply
    • jackiegrandy says

      August 26, 2013 at 12:42 am

      Hi Sarah! Thanks so much for your sweet comment, it made my day a bit more brighter. I’m so happy you’re 3 for 3 on the blog! I hope the cooking streak continues! Have a great night girl! xoxo, Jackie

      Reply
  4. Mary says

    August 24, 2013 at 8:33 pm

    Oh this is SO up my alley!! LOVE LOVE these ingredients and how perfectly the beans go so well with so many dishes – love the mint /dill/lemon/feta combo!
    Mary x

    Reply
  5. Sara says

    August 23, 2013 at 12:22 pm

    I made these green beans last night. They are even better than they look! Wow!

    Reply
    • jackiegrandy says

      August 23, 2013 at 3:09 pm

      Hi Sara! Awesome! I’m so glad you made these green beans and loved them. Yes, they are better than they look, they were a bit difficult to get a good photo of. 🙂

      Reply
  6. Reba - Not So Perfect Life says

    August 22, 2013 at 8:18 pm

    I love French style green beans like these. They are so easy to make and are price friendly.

    Reply
  7. Margie says

    August 22, 2013 at 3:47 pm

    We have a special occasion on 30 September, and wonder if you know of any new ‘in spots’ in Marin for lunch (two adults). I try to keep up with them, but am a little behind.

    Thanks for any help.

    Margie

    Reply
    • jackiegrandy says

      August 22, 2013 at 3:55 pm

      Hi Margie. I responded to you earlier this morning on my contact page! Again, happy early birthday 🙂 I will let you know if I think of any other restaurants other than the ones I listed 🙂 xoxo, Jackie

      Reply
  8. Carolyn says

    August 21, 2013 at 3:49 pm

    Looks fresh and yummy! Perfect for summer:)

    Reply
    • jackiegrandy says

      August 22, 2013 at 3:56 pm

      You should try this salad in the next Jensen throw down 🙂 Maybe it will be Kurt’s 4 bean salad 🙂 xoxo, Jackie

      Reply
  9. Jaclyn says

    August 21, 2013 at 3:31 pm

    I love green beans… but I would never have thought to add mint. I have tons of it at the moment and I need more ways to use it, so I’ll try this out!

    Reply
    • jackiegrandy says

      August 22, 2013 at 3:58 pm

      Hi Jaclyn! I never thought to add mint either until I saw this recipe, but really love the flavor it gives to the beans. I’m not a fan of plain green beans, I need them mixed up with fresh herbs like this or sautéed with shallots. 🙂 xoxo, Jackie

      Reply
  10. Sharon B. says

    August 21, 2013 at 2:48 pm

    Good morning Jackie! What a great combination of flavors for green beans, and so pretty too. You cook green beans just as I do, pretty much blanch them and boil them for 3-4 minutes and put them in an ice bath. They always come out great – still crisp but tender and colorful. I just made green beans last night this way, plain ones though. These look way more interesting. 🙂 xoxo, Sharon

    Reply
    • jackiegrandy says

      August 22, 2013 at 4:00 pm

      You and I are on the same page girl. The original recipes called for the beans to be blanched for 5 minutes, but that is way too long in my book. I like them a bit crisper. I love how they get greener as they cook up, so pretty 🙂 Your salad with the green beans and salmon looked great BTW and uber healthy! xoxo, Jackie

      Reply
  11. Pamela @ Brooklyn Farm Girl says

    August 21, 2013 at 2:48 pm

    What a beautiful side dish of beans! They are so pretty though they steal the show away. 🙂

    Reply
    • jackiegrandy says

      August 22, 2013 at 4:01 pm

      I agree girl! Veggies and one of the most beautiful things to photograph. 🙂

      Reply

Trackbacks

  1. parmesan-crusted pork chops – Marin Mama Cooks says:
    September 4, 2013 at 4:17 pm

    […] chops fall in the easy weeknight meal category.  We like pairing them with a green bean or kale salad and our favorite popovers in the fall.  In the winter we want more comfort, so we […]

    Reply

say something to Marin mama... Cancel reply

Primary Sidebar

Jacquelyn-Grandycircle

Hi! Welcome to Marin mama cooks! My name is Jackie Reale! I'm a natural chef, creator and manifestor. I showcase healthy recipes for the everyday cook.About Me...

  • Facebook
  • Instagram
  • Pinterest

Don’t miss a new recipe!

Search Marin Mama cooks…

most popular posts

favorite turkey burgers
How to de-stem and thinly slice kale
coconut-lime pork tacos
chocolate cake with cream cheese frosting
one-pan pasta
beet, carrot, apple and ginger juice - no juicer required

how to make my lacinato kale salad

how to make perfect popovers

Marin mama on Instagram

marinmamacooks

Jackie Reale | Marinmamacooks
Overnight vegan, GF, DF refrigerator oats with chi Overnight vegan, GF, DF refrigerator oats with chia, almond butter and strawberries! This is such an easy grab-and-go breakfast! Also takes 5 minutes to make!
1/2 cup alternative milk of choice, I use almond or walnut milk 
1 TBL chia seeds
1/4 cup GF steel cut or rolled oats
2 TBL unsweetened shredded coconut 
1 TBL almond butter
1 TBL maple syrup - feel free to add more if you like things sweeter, or you can add 1 tsp vanilla on top of the maple syrup 
Pinch of pink Himalayan sea salt
Optional - Pinch of cinnamon 
2-3 strawberries cut into small pieces
Put above ingredients into a small glass jar, stir to combine everything, cover and refrigerate overnight! Enjoy cold, or pop in the microwave for 1 minute. Give a good stir before consuming. #overnightoats #overnightoatsrecipe #glutenfreerecipes #glutenfreebreakfast #veganbreakfast #quickandeasybreakfast #quickandeasyfood #healthyrecipes
New blog post! I’m going to be introducing a ser New blog post! I’m going to be introducing a series on the blog called, Recipes for Life. I’m not exactly sure what it truly is, or where it’s going to evolve to, but I do know that it’s going to be a place for me to journal my thoughts, share insights and to connect with you all on a new level.  I’ve been hearing the whispers to share in this way for a while, but I’ve been procrastinating and holding back, because I was waiting for the perfect message to put in a post, but I’ve learned that there is no perfect message, or perfect time to start anything new, there will always be an excuse and there will always be a self-created obstacle. Sometimes you just have to just start with a first draff, and get those words out as they are today, and trust that someone needs to hear those words, or message at this specific point in time. So that’s what I’m doing, I’m starting out in draft form and taking the first step. Check out the full post at marinmamacooks.com, or go to my insta profile for the link. #marinmamacooks #trusttheprocess #recipesforlife
New post! Easy oven roasted potatoes! Potatoes are New post! Easy oven roasted potatoes! Potatoes are in season, so I’m taking advantage of it. These roasted potatoes are family approved and loved, and make the perfect side dish, as they pair with just about anything. They also take under 30 minutes to roast up to crispy, browned perfection.  No need to pre-soak or boil these bad boys to get them browned and crispy, the cast iron skillet and broiler create the magic. Oh, don’t skip the red onion, as it adds a bacon-like flavor to the potatoes. Get the recipe by going to marinmamacooks.com or to my insta page for the link. #vegansides #vegansidedish #crispypotatoes #ovenroastedpotatoes #roastedpotatoes #fingerlingpotatoes #sidedishrecipes #glutenfreerecipes #glutenfreevegan
New post! Roasted red peppers! If you’re looking New post! Roasted red peppers! If you’re looking for ways to incorporate more veggies into your diet, then these roasted red peppers make it easy, as they are jam packed full of flavor! Roasting them with a bit of avocado oil and some Celtic sea salt adds a sweet smokey depth of flavor that’s hard to describe in words. These roasted peppers will be your new go-to, as they literally take no time to prep and bake up! They’re a great stand alone healthy snack, or make a stellar side dish that pairs with just about anything!  I make these at least 4-5 times a week, (if not more) as I use them in just about EVERYTHING. Click on the slides to see step-by-step photos and the recipe is below! 
INGREDIENTS:
*3 red, yellow or orange bell peppers, sliced into thin strips
*roughly 1/2 tablespoon avocado oil
*few pinches of fine Celtic sea salt

INSTRUCTIONS:
Pre-heat oven to 450 degrees.
Line a rimmed baking sheet with parchment paper.
Wash pepper, and holding from the top near the stem, slice the pepper straight down each side to form 4-6 big pieces. This keeps the seeds and ribs intact in the center and not all over your counter.

Slice the big pieces of pepper into thin slices.

Toss sliced peppers onto the baking sheet, drizzle them with avocado oil and a few pinches of sea salt, and mix them all together. 

Roast the peppers in the preheated oven for roughly 12-15 minutes, giving them a toss with some tongs around the 10 minute mark, until tender and slightly charred on the skins.
Eat them straight off the baking sheet, or let cool and store in a covered container in the fridge for up to 4 days.
Check out the full post to see some things you can pair these bad boys with! 
marinmamacooks.com.
Craving something salty and savory? Then you have Craving something salty and savory? Then you have to make these toasted, salted almonds! They are the BOMB and take no time to whip up! They’re super addicting, so you may find yourself sneaking back for more! They are teenager approved too! (see last photo) Recipe below plus step by step photos! 
•1 TBL olive oil 
•1/2 to 3/4 cup raw unsalted almonds 
•pink Himalayan sea salt to taste 
Instructions: 
Add 1 TBL olive oil to a skillet.
Set it over medium-low heat
Add almonds and stir to coat in the oil
keep an eye on them and stir occasionally until toasted brown 
Slide toasted almonds onto a paper towel lined plate to catch excess oil
Liberally sprinkle almonds with pink Himalayan sea salt! 
Let almonds cool for a bit.
Pour into a bowl and enjoy! 😋
New post! Oven baked forbidden black rice! This ov New post! Oven baked forbidden black rice! This oven baked forbidden black rice is my latest obsession! It’s SO easy to make, and comes out perfectly every time! It has an amazingly sweet, nutty and buttery flavor and this amazing chewy texture! It’s also naturally gluten-free and chock full of nutrients! YOU NEED TO MAKE THIS TODAY! You can link to the recipe in my insta profile. #forbiddenblackrice #blackrice #howtocookrice #glutenfreerecipes #ovenbakedrice #lotusfoods #kettleandfire #bonebroth #rice
New blog post! Gluten-free, dairy-free lemon 🍋 New blog post! Gluten-free, dairy-free lemon 🍋 olive oil pound cake! This cake is ultra-lemony, super moist and chock full of flavor! Once you start with one slice you won’t be able to stop! 🛑 go to my Instagram profile to find the link to the recipe! I hope you all love ❤️ it as much as we do!  #glutenfree #dairyfree #glutenfreedairyfree #glutenfreecake #dairyfreecake #lemoncake #lemonoliveoilcake #glutenfreedairyfreecake #glutenfreerecipes
New blog post! Vegan Brussels sprouts salad! Move New blog post! Vegan Brussels sprouts salad! Move over mixed greens and kale, there’s a new salad green in town, Brussels sprouts! This salad will be your go-to fall and winter salad, and is the perfect salad to bring to any upcoming holiday potluck!  It’s vegan, gluten-free and dairy-free!  I’m addicted to this salad and I hope you will be too! Click on the link in my profile for the recipe, or go to my website, marinmamacooks.com. #veganrecipes #vegansalad #dairyfreesalad #dairyfree #dairyfreerecipes #glutenfreevegan #glutenfreerecipe #holidayrecipes
New post on the blog! If you were to ask me what New post on the blog!  If you were to ask me what recipe I make the most often, it would be this lemon vinaigrette! This is honestly the best and simplest vinaigrette and is my go-to for everything! It doesn’t have any added sugars or other random ingredients that you can’t pronounce. Try it today and let me know what you think! Get the recipe by clicking on the link in my insta profile. #saladdressing #vinaigrette #saladdressingrecipe #salad #vinaigrettes
New post at Marin Mama Cooks! Baked lemon 🍋 chi New post at Marin Mama Cooks! Baked lemon 🍋 chicken breasts! These are DAMN good and a family favorite! They pair perfectly with just about anything! Go over to the blog and check out the recipe! This is the first of many recipes! Yay!! You can find the link at my Insta profile. #chicken #chickenrecipes #weeknightdinner #winnerwinnerchickendinner
Load More... Follow on Instagram

Footer

Privacy Policy

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT