Photo: Randy Mayor; Stylist: Cindy Barr
Serves 4 (serving size: about 1 cup)

Instead of mint, tarragon or basil would be equally delicious. If desired, top with fresh lemon rind for a little extra zing.

How to Make It

Step 1

Steam green beans 4 minutes or until crisp-tender; drain.

Step 2

Combine mint and remaining ingredients in a large bowl, and stir with a whisk. Add green beans to bowl, and toss to coat.

Step 3


Step 4

Red Pepper and Pesto SERVES 4 (serving size: 1 1/4 cups) CALORIES 153; FAT 6g (sat 4g); SODIUM 234mg Place jelly-roll pan on bottom rack of oven. Preheat to 450°. Toss 1 pound green beans, 1 sliced red bell pepper, 1 tablespoon olive oil, and 1/4 teaspoon salt; spread on pan. Bake 8 minutes, stirring after 4 minutes. Pulse 1/2 cup parsley, 1/4 cup unsalted pistachios, 1 tablespoon water, 1 tablespoon olive oil, 2 teaspoons lemon juice, 1/8 ­teaspoon salt, and 1 ­garlic clove in food processor. Toss with bean mixture.

Step 5

Ginger-Sesame SERVES 4 (serving size: about 1 cup) CALORIES 104; FAT 6g (sat 1g); SODIUM 231mg Heat a skillet over medium-high heat. Add 1 tablespoon sesame oil. Add 1 pound green beans; cook 7 minutes or until beans begin to brown. Combine 1 tablespoon toasted sesame seeds, 1 tablespoon minced peeled fresh ginger, 1 ­tablespoon tahini, 5 teaspoons lower-sodium soy sauce, 1 tablespoon water, and 1 tablespoon lime juice in a bowl. Add mixture to pan. Cook 1 minute; toss to coat.

Step 6

Stewed Tomatoes and Spices SERVES 4 (serving size: 1 cup) CALORIES 92; FAT 4g (sat 6g); SODIUM 253mg Heat a skillet over medium-high heat. Add 1 tablespoon olive oil. Add 1 cup chopped onion and 1 pound green beans; cook 5 minutes. Stir in 1 1/2 teaspoons ground cumin, 1 teaspoon dried marjoram, 1/2 teaspoon ground allspice, and 4 sliced garlic cloves. Add 2 cups chopped tomato and 1/3 cup water; cook 9 minutes. Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Cherie's Review

September 06, 2017
I've made the lemon-mint variation several times to rave reviews! Served them to guests last night and they all loved them! So easy, too. A definite keeper. 

GraceVA's Review

July 06, 2013

Hooptwin's Review

July 13, 2013
Super fast & easy. This recipe got my 3yr old eating green beans!

amateurcook's Review

August 25, 2013
This was an excellent dressing for cooked green beans. I just bring some water to a boil, add my beans and cover. Cook only 3 min and drain. Add rest of ingredients. The green beans are nice and crisp which is the way we like to eat them. Already made it again, need to buy more green beans!

TheMomChef's Review

July 30, 2013
This recipe is as good as it easy. The freshness of the vinaigrette is perfect with beans from the garden. Even our seven year-old, who isn't a green bean fan, ate her serving. You can read my full review at Taking On Magazines:

FayeAmira's Review

September 05, 2013
So simple and yet so good. You can use steam in bag fresh green beans and just under do them by a couple minutes. I used fresh and cooked the in a hot pan with 1/2 cup water let to evaporate and then some sauteeing. But the sauce! Almost wanted to skip my grilled steak and just eat the green beans. I let people add sauce to their own servings so had leftover sauce. Also good on a crisp romaine salad.

8stringfan's Review

August 07, 2013
Simple and tasty. I do think you need to adjust times for your steamer though. My rice/veggie steamer took closer to 12 minutes.

Woznime's Review

April 23, 2014
We made the first variation...roasted with pesto. A huge hit at Easter. Pretty easy and very flavorful. I could have roasted them a little longer, but that might just have been the oven we used.