Lemony Green and Wax Beans Recipe

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Lemony Green and Wax Beans Recipe

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Showcase your garden's bounty in this delectable side dish. A combination of fresh green beans and wax beans are tossed with a tasty herb- and lemon -infused dressing for perked up flavor.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min. + chilling

Ingredients

  • 1/2 pound fresh wax beans, trimmed
  • 1/2 pound fresh green beans, trimmed
  • 2 tablespoons minced fresh mint
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped pistachios
  • 1/4 cup chopped hazelnuts

Directions

In a large saucepan, bring 8 cups water to a boil. Add wax and green beans; cover and cook for 4 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
Place beans in a large bowl. In a small bowl, combine the mint, lemon juice, oil, garlic, lemon peel, salt and pepper. Pour over beans; toss to coat. Cover and refrigerate for at least 1 hour.
Just before serving, stir in pistachios and hazelnuts. Yield: 6 servings.
Originally published as Lemony Green and Wax Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p226

Nutritional Facts

3/4 cup: 125 calories, 10g fat (1g saturated fat), 0 cholesterol, 125mg sodium, 8g carbohydrate (2g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

  • 1/2 pound fresh wax beans, trimmed
  • 1/2 pound fresh green beans, trimmed
  • 2 tablespoons minced fresh mint
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped pistachios
  • 1/4 cup chopped hazelnuts
  1. In a large saucepan, bring 8 cups water to a boil. Add wax and green beans; cover and cook for 4 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
  2. Place beans in a large bowl. In a small bowl, combine the mint, lemon juice, oil, garlic, lemon peel, salt and pepper. Pour over beans; toss to coat. Cover and refrigerate for at least 1 hour.
  3. Just before serving, stir in pistachios and hazelnuts. Yield: 6 servings.
Originally published as Lemony Green and Wax Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p226

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