Marinated Summer Beans

The beauty of this summery side is that the recipe can be prepared up to one day ahead; as they sit, the beans absorb more flavor. If you don't have chile paste, use 1/4 to 1/2 teaspoon crushed red pepper.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 68
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.2g
  • Carbohydrate: 8.9g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 199mg
  • Calcium: 46mg


  • 3 1/2 teaspoons salt, divided
  • 1 pound fresh green beans, trimmed
  • 1 pound fresh wax beans, trimmed
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon chile paste with garlic (such as sambal oelek)
  • 1 garlic clove, minced


  1. 1. Add 1 tablespoon salt and beans to a large saucepan of boiling water; cook 6 minutes or until crisp-tender. Drain; rinse with cold water. Drain. Combine remaining 1/2 teaspoon salt, parsley, and remaining ingredients in a large bowl. Add beans to bowl; toss well. Chill at least 1 hour, tossing occasionally.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Marinated Summer Beans Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy