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+ servings

Lemon Green Bean Salad

This easy, quick, and delicious lemon green bean salad is the perfect holiday side dish. It takes less than 20 minutes to make and is prep-ahead friendly. So refreshing and bright!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: green bean salad
Servings: 6 people
Author: Tania


  • 1.5 pounds green beans, ends trimmed
  • ¼ cup sliced almonds
  • 2 tablespoons extra virgin olive oil (plus more to taste)
  • 2 tablespoons freshly squeezed lemon juice (plus more to taste)
  • 1 teaspoon honey (plus more to taste)
  • Salt and pepper to taste
  • Lemon zest to taste


  • Make the dressing: In a bowl, whisk the olive oil, freshly squeezed lemon juice, honey, salt. Season with salt and pepper to taste. Adjust ingredients to taste, if needed. Set aside.
  • Toast the almonds: On a skillet over medium high heat, toast the sliced almonds for 3 minutes until fragrant. Toss occasionally to make sure all sides get toasted. Set aside.
  • Cook the green beans: In a pot large enough to fit the green beans, bring water to a boil (enough to cover the green beans). Add the green beans and cook on a low boil for 4 to 6 minutes, or until tender but crisp. Test a few until they cooked to your liking. Drain over a large colander and quickly run cold water over it, tossing. This will quickly stop the cooking process and keep them bright green.
  • Pat dry the beans and transfer to a serving bowl. Toss with the prepared lemon dressing. Top with the toasted almonds and some lemon zest to taste. Serve immediately. Enjoy!


  • Special equipment: zester.
  • Prep ahead: trim the green beans in advance. You can also make the dressing in advance (store in the fridge).
  • Storing: Store in an airtight container for up to 2 days.