My new go-to summer recipe: Green Bean Salad with lemon, red onion, and dill. I love that this recipe requires just a handful of ingredients, yet it still yields flavorful, mouthwatering results, and it is all thanks to the bright dressing and fresh herbs. With this recipe, you get perfectly crisp-tender blanched green beans that are coated in a quick lemon Dijon mustard dressing. Low in calories and high in fiber, this salad is vegan and gluten-free. Perfect for BBQs and summer cookouts.
The salad is best enjoyed the day it’s made, though you can wash and snap the green beans (you can also purchase them already trimmed and ready to go) and make the lemon Dijon dressing the day before you plan to serve it. Start by blanching the green beans until crisp-tender. In a salad bowl, prepare a dressing by whisking together the lemon juice, lemon zest, Dijon mustard, dill, red onion, salt, black pepper, and olive oil. Rinse the beans with cold water to stop the cooking process, then pat them dry. Toss the beans with the dressing and serve.
To make this version of Green Bean Salad, you will need the following ingredients:
In a large pot, bring water to a boil and add 1 tablespoon kosher salt. Add the trimmed green beans and cook for 3 minutes until crisp-tender.
Strain the beans and run under cold water to stop the cooking process. Drain well and pat them dry with paper towels.
In the bottom of a serving bowl, whisk together 1 ½ tablespoons lemon juice, zest of 1 lemon, 1 ½ tablespoons Dijon mustard, 3 tablespoons minced fresh dill, 3 tablespoons minced red onion, ½ teaspoon freshly ground black pepper, ½ teaspoon salt, and 1 ½ tablespoons olive oil.
Add the cooked green beans and toss with the dressing until well coated.
Serve at room temperature as a side dish. Enjoy!
This simple Green Bean Salad with lemon, red onion, and dill pairs beautifully with just about anything. And it’s so easy to make. Try it out soon and please leave a comment to let us know what you think.
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