Lemon & Dill Green Beans
Throw out the canned green beans w/cream of mushroom soup casserole recipe! This bright dish is a refreshing alternative to any green bean casserole. The lemon and dill vinaigrette is a natural complement to green beans - and it's delicious at any temperature: hot, room temp, or even cold!
Ingredients
- 1 pound green beans, cut & prepped
- 3-4 tsp chopped fresh dill
- 1 tbsp lemon juice
- 1 tbsp minced shallot
- 1 tbsp extra-virgin olive oil
- 1 tsp Dijon-style mustard
- ¼ tsp Celtic or Himalayan salt
- ¼ tsp freshly ground pepper
Instructions
- Bring about an inch of water to boil in a large saucepan (preferably fitted with a steamer basket). Add green beans, cover and cook 5 to 7 minutes (until tender/crisp).
- In the meantime, whisk dill, shallot, oil, lemon juice, mustard, salt, and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 5 – 10 minutes before serving to enhance flavor.