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Marinated Green Beans

Serves 6.

  • 1 lb. fresh green beans, frenched 
  • 1/2 c. shallots, finely chopped 
  • 1 T. champagne vinegar 
  • 1 T. fresh lemon juice 
  • 1 tsp. fresh lemon zest (yellow part of peel only, no white) 
  • 1 T. fresh dill, snipped salt and pepper to taste 
  • 1 T. French olive oil 
In a large saucepan, boil beans in salted water for several minutes until tender-crisp. Rinse in cold water to stop cooking. Drain beans well and set aside. Combine shallots, vinegar, lemon juice, lemon zest, dill, salt, and pepper. Add oil and stir with a whisk until marinade is smooth. Toss with green beans. Marinate in the refrigerator for several hours. Serve cold or at room temperature. 
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