These easy lemon green beans are such a delicious side dish for any occasion! It comes together in just 20 minutes or less.
The green beans are cooked until crisp tender, then tossed with an easy and delicious honey lemon dressing.
To make them even better, we top toasted almonds and fresh lemon zest for that extra touch of brightness. Flavorful, lemony, crunchy, and so fresh!
I love side dishes that are simple, flavorful and quick and easy to make. These lemon green beans always save the day. It usually takes me less than 20 minutes to make, and the process is very simple. I make it for Thanksgiving every year, but it’s a great everyday side dish as well.
The honey lemon dressing really makes the entire dish shine with citrusy flavors! It’s made with fresh lemon juice, olive oil, honey, salt and pepper. Simple ingredients but maximum flavor, freshness, and brightness! You can even make the dressing in advance.
To make it even better, the lemon green beans are topped with toasted almonds and fresh lemon zest. It tastes amazing with my Greek Chicken and Potatoes or my family’s favorite Chicken Florentine.
By the way, have you tried my Green Beans with Bacon recipe yet? It’s just as good!
Why I love making these lemon green beans:
- Quick and easy: It takes no time and little effort to make this dish.
- Simple ingredients: Sometimes simple is the best!
- Vibrant flavor and texture: The green beans are crisp tender and vibrant green, and the lemon dressing adds an amazing zesty flavor. Plus, the toasted almonds adds crunch.
- Pairs well with anything! When you’re unsure of what to serve with dinner, try this recipe.
- Customizable: Use any type of nuts, change up the dressing, or add your favorite crumbled cheese!
Jump to:
What Type of Green Beans to Use
I recommend using french green beans, also known as haricot verts, versus the regular ones.
They are thinner, crunchier, and slightly more delicate in flavor compared to regular green beans. They typically cook faster and have a crisper texture, which makes them ideal for quick sautéing or blanching.
Plus, they look so pretty! You only have to trim one end, or if they are of high quality, you won’t even need to trim them.
Use an Ice Bath for the Beans
An ice bath is the secret to making the best lemon green beans!
An ice bath is basically a large bowl filled with cold water and ice. After the beans are finished cooking, transfer them to the ice bath. This immediately stops the cooking process, which helps to preserve the vibrant green color and crisp tender texture of the beans.
The beans can be left in the ice bath for like 2 minutes until they are cold, and then removed and patted dry thoroughly before using.
Ingredient Notes
Below, I included a few ingredient notes that I hope you find helpful to make this recipe. As always, the full ingredient list with quantities can be found in the recipe card below.
- French green beans: Trimmed as needed. Pick ones that are firm, green, and without blemish.
- Sliced almonds: For crunch and hints of nutty flavor. Feel free to use any other type of nuts.
- Extra virgin olive oil: Use a good quality extra virgin olive oil for the dressing!
- Lemon zest: Don’t forget to zest the lemon before squeezing it.
- Lemon juice: For the dressing. I’d highly recommend freshly squeezed.
- Honey: To add a bit of sweetness to the dressing.
- Salt and pepper to taste.
Step-by-Step Tutorial
Let me show you how to make these easy lemon green beans, along with a few helpful tips!
Step 1 | Make the lemon dressing
In a bowl, whisk the olive oil, lemon juice and honey until well combined. Season to taste with salt and pepper. Adjust as needed, then set aside. You can also use a mason jar and shake vigorously.
Step 2 | Blanch the green beans
In a large pot, bring water to a boil. Place the green beans in a pot and boil for 4 to 5 minutes or until tender but still crisp and vibrant green. Test a few until they are cooked to your liking, or until that raw taste is gone.
I prefer mine crunchy so I actually only cook them for just 3 to 4 minutes.
Once cooked, drain using a large colander and quickly transfer to an ice bath (a bowl of water plus ice). This will stop them from cooking, maintain crisp texture and bright green color. Pat the beans dry thoroughly and transfer to a serving bowl.
Step 3 | Toast almonds and toss with dressing
In a skillet over medium heat, toast the sliced almonds until fragrant, just a few minutes. Toss the green beans with the prepared lemon dressing, top with the toasted almonds and lemon zest. That’s it! So easy!
Prep Ahead Tips
These lemon green beans can easily be prepped in advance. Basically, you’re trying to get everything ready, so that the only thing you need to do is cook the beans, which takes just 5 minutes or so.
- Make the dressing. The dressing can be made the day before and kept refrigerated.
- Trim the green beans. Trim the ends off and store them in an airtight container in the fridge until ready to use.
- Toast the almonds and set aside.
- Then, cook the beans as directed in the recipe card and assemble.
Pairing and Serving Ideas
I love serving lemon green beans with these savory main dishes!
- Dutch Oven Chicken: A family and reader favorite!
- Pork Chops with Apples: The perfect cozy fall dinner that is both sweet and savory.
- Greek Lemon Chicken and Potatoes: So flavorful, delicious, and satisfying.
- Creamy Chicken and Rice: Creamy and comforting, and great for weeknights.
Looking for more easy side dish recipes? Try these:
- Green Beans with Bacon
- Spinach Mashed Potatoes
- Brussels Sprouts and Butternut Squash
- Brussels Sprouts au Gratin
Recipe FAQs
Use fresh for the crunch and color. Frozen or even canned ones can be soggy, pale green, and just not as tasty.
Check in with them after boiling for 3 or 4 minutes for crunchiness. If you want them more tender, cook for another 1-2 minutes. Then transfer them to an ice bath to immediately stop the cooking process and maintain color and texture.
Yes, you can use other nuts such as walnuts or pecans. Try my candied pecans for a sweet flavor contrast.
Yes! Crumbled feta or goat cheese are great options.
Tips for Success
- I’d recommend using French green beans (aka “haricot verts) as opposed to regular ones. They tend to be crunchier and prettier.
- Pick bright green beans without blemish for best results.
- There is no need to salt the boiling water.
- Cook the beans to your liking. Test the doneness after 3 or 4 minutes. Then continue testing for another 1 or 2 minutes until cooked to your liking.
- Use an ice bath! This is the secret. This stops the cooking process, resulting in the best texture and vibrant green color. This only takes 2 minutes.
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Lemon Green Beans
Ingredients
- 1.5 pounds French green beans, ends trimmed - aka "haricot verts"
- ¼ cup extra virgin olive oil
- 2 to 3 tablespoons freshly squeezed lemon juice - to taste
- 1 teaspoon honey - or to taste
- Salt and pepper to taste
- Lemon zest
- ¼ cup sliced almonds - plus more to taste
For the ice bath
- Ice
Instructions
- Make the dressing: In a bowl, whisk the olive oil, freshly squeezed lemon juice, and honey. Season with salt and pepper to taste. Adjust ingredients to taste, if needed. Set aside.
- Blanch the green beans: In a pot large enough to fit the green beans, bring water to a boil. Add the green beans and cook on a low boil for 4 to 5 minutes, or until tender but still crisp and crunchy. Test a few until they cooked to your liking. Then, immediately transfer to an ice bath (a bowl with cold water and ice). Tip: If you don't have ice, run through tap cold water for a few seconds until cold.
- Toast the almonds: On a skillet over medium high heat, toast the sliced almonds for 2 to 3 minutes until fragrant, tossing.
- Pat dry the beans thoroughly and transfer to a serving bowl. Toss with the prepared lemon dressing. Then, top with the toasted almonds and fresh lemon zest. Serve immediately. Enjoy!
Notes
- Pick the freshest green beans that are vibrant green and do not have blemishes.
- Do not use frozen or canned green beans.
- Ice bath: This is the secret for texture and color (as directed in the recipe).
If you don’t have ice, run through tap cold water for a few seconds until cold. - Storage: Place any leftovers in an airtight container in the refrigerator for up to 3 days.
- French green beans: Regular ones work too.
- Nuts: Pecans or walnuts.
- Add-ins: Goat or feta cheese, cherry tomatoes, caramelized onions.
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