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Lemon-Dill Green Beans

  • 15 m
  • 25 m
EatingWell Test Kitchen
“This lemon and dill vinaigrette is a natural complement to green beans. It's also great tossed with steamed asparagus or drizzled over sliced fresh tomatoes. To make this recipe serve 10, multiply all the ingredients by 2½: Use 2½ pounds green beans, 3 tablespoons dill, 2½ tablespoons each shallot, oil and lemon juice, 2½ teaspoons mustard and ¾ teaspoon each salt and pepper.”


    • 1 pound green beans, trimmed
    • 4 teaspoons chopped fresh dill
    • 1 tablespoon minced shallot
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon lemon juice
    • 1 teaspoon whole-grain mustard
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper


  • 1 Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.
  • 2 Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.
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