Lemony Green Beans

Notes: Up to 1 day ahead, cook beans, drain and immerse in ice water; when cold, drain airtight. Reheat in boiling water 2 to 3 minutes.


Makes 8 servings

Recipe from


Nutritional Information

Calories 63
Caloriesfromfat 51 %
Protein 1.9 g
Fat 3.5 g
Satfat 0.5 g
Carbohydrate 7.6 g
Fiber 1.8 g
Sodium 7.2 mg
Cholesterol 0.0 mg


2 pounds green beans, ends trimmed
2 tablespoons olive oil
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 tablespoons chopped parsley
1 or 2 cloves garlic, pressed or minced
Salt and pepper
Thin lemon slices


1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add beans. Stir occasionally until tender-crisp to bite, 4 to 5 minutes. Drain.

2. In a large bowl, combine oil, lemon peel, lemon juice, parsley, and garlic. Add beans and mix to coat. Add salt and pepper to taste. Pour into a serving dish and garnish with lemon slices.