13 great green bean recipes that will be the star of your next meal
Green beans make a mean side dish. Here's how to make them right.
Ranch dressing has nothing on this dressing. The secret to making something that's even better than ranch is with Mediterranean flavors: mint provides the herbal backbone, while tahini gives it some creaminess.
Photo by Marcus Nilsson
This vegetarian version of the classic French salad is brimming with bright spring vegetables, a lemony Dijon dressing, and tangy fried capers.
Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell
This is going to be your new favorite way to serve green beans.
Photo by Chelsea Kyle, Food Styling by Ali Nardi
This almond-arugula pesto is so good, you'll want extra for sandwiches, eggs, or maybe just on its own.
More: Crunchy, Healthy, Tasty Bean Salads
Photo by Peden + Munk
Make your picnic into a real getaway with this three-bean salad. Toss snappy green beans with cooked fresh shell beans, canned cannellini, briny capers, and zippy lemon for a punchy cold side.
Photo by Christopher Testani
A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies and chills them even further.
Photo by Alex Lau
The snap of green beans combined with the silky, mild bite of green onions brings a welcome pop of color and texture to the plate.
Photo by Chris Gentile
Make your green beans into buttery beans. By cooking the vegetables together with water and butter, the water eventually cooks out, leaving a buttery glaze. Top everything with sharp shallot and toasty hazelnuts for a dish that's low effort with high returns.
Photo by Charles Masters
Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.
More: 11 Ways to Eat Your Green Vegetables
Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
Inspired by Spanish romesco, this sauce is made with cherry tomatoes, which are usually the best-tasting type in the market when tomatoes aren't in season.
Photo by Christopher Testani
In Hong Kong, where XO sauce was invented, dried shrimp or scallops and Chinese ham are combined with chiles to create a powerhouse condiment that is salty, spicy, and funky. This recipe uses mushrooms in place of the pork, a cheeky reference to green bean casseroles.
Photo by Gentl & Hyers
Dukkah—a rich nut and spice blend—is easy to make and lends a zesty kick to this gorgeous crisp salad.
Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
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