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Dr. Trevor Cates

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!
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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4 people
Course: Appetizer
Ingredients Method

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

Method
 

  1. 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).
  2. 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.