Green Beans Recipe

Name: Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh green beans, trimmed; 1/2 teaspoon salt; 2 tablespoons olive oil (can use less! I do); 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 garlic clove, mashed; 1/4 cup sweet white onion, thinly sliced; 3 tablespoons sliced green olives (optional); 1/2 tablespoon hot pepper flakes (optional)

Servings: persons

1 lb fresh green beans, trimmed
1/2 teaspoon salt
2 tablespoons olive oil (can use less! I do)
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, mashed
1/4 cup sweet white onion, thinly sliced
3 tablespoons sliced green olives (optional)
1/2 tablespoon hot pepper flakes (optional)

1
Cut the ends off the beans, and quickly cook the beans in a large pot of boiling water (that has the 1/2 teaspoon salt added to it) and cook for 5 minutes.
2
Remove and put in cold water for 5 minutes to crisp. Drain.
3
Combine oil, lemon juice, garlic, salt, and pepper. Stir evenly.
4
Add the onions, green olives, and cool beans and toss until coated, add hot pepper flakes if using. Set your salad out now, or keep it in fridge as long as you want to. Enjoy!
5
Great for vegans and vegetarians alike.
6
I sneak these and eat them one by one!

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb fresh green beans, trimmed, 1/2 teaspoon salt, 2 tablespoons olive oil (can use less! I do), 1 tablespoon lemon juice, and more.

Yes, Green Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Beans

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