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Lemony Green Bean Salad

Yankee Plus Dec 2015


by in Oct 2011
Lemony Green Bean Salad
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Total Time: 20

Here’s a delicious, simple way to make use of all the green beans in your garden. The tart lemon plays off the sweetness of the beans, and a little garlic gives it a kick. For a tasty variation, substitute mint for parsley, or add toasted walnuts or hazelnuts.

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  • 1 pound fresh green beans, ends trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly grated lemon zest
  • 1/2 teaspoon freshly ground black pepper


Put 2 inches of water in a medium-size (3- to 4-quart) pot. Arrange beans in a steamer basket and set in pot over water.
Cover pot and bring water to a boil over high heat, then reduce heat to medium.
Steam beans until bright green and tender (but not too soft), 6—8 minutes.
Rinse beans under cold water to stop cooking; then drain well.
Transfer to a large bowl, toss with remaining ingredients,and serve.
Updated Wednesday, October 5th, 2011

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