• Lemon And Herb Green Bean Salad

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    • 2 lb green beans trimmed
    • 1 1/2 Tbsp. extra-virgin extra virgin olive oil
    • 1 tsp finely-chopped fresh marjoram or possibly oregano
    • 3/4 tsp salt
    • 1 sm onion very thinly sliced
    • 2 Tbsp. chicken broth Lemon wedges (optional)


    1. Fill a large saucepan two-thirds full with water and bring to a boil. Add in beans and cook 6 to 8 min, till just tender and still bright green. Transfer to a colander and rinse under cool water to cold. Drain well.
    2. In a large bowl, toss beans with remaining ingredients except lemon wedges. Store refrigerated in an airtight container. Bag lemon wedges, if you like, to serve with salad.
    3. This recipe yields 8 servings.
    4. Comments: You can keep your green bean salad bright by not overcooking the beans and flavoring them with non-acidic lemon peel instead of lemon juice.

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