Prepare the beans: Cut and discard the caps of the beans. Place into a medium pot with cold water. Bring to a boil. Boil for 1 minute, strain and plunge the beans into a bowl of ice water. Once cooled, drain well and chop on an angle into 1-inch pieces.
Assemble side dish: Place the beans into a medium-sized bowl and drizzle with olive oil. Add lemon juice and dill and toss lightly to combine. Season with salt and pepper to taste. Serve.
Easy Bean Side Dish
Ingredients
1 pint green and/or yellow beans
¼ cup fresh dill, chopped
1 tablespoon extra virgin olive oil
juice of half a lemon
salt and pepper to taste
Directions
Prepare the beans: Cut and discard the caps of the beans. Place into a medium pot with cold water. Bring to a boil. Boil for 1 minute, strain and plunge the beans into a bowl of ice water. Once cooled, drain well and chop on an angle into 1-inch pieces.
Assemble side dish: Place the beans into a medium-sized bowl and drizzle with olive oil. Add lemon juice and dill and toss lightly to combine. Season with salt and pepper to taste. Serve.
Easy Bean Side Dish
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Green and yellow beans tossed with freshly chopped dill, lemon juice, extra virgin olive oil, salt and pepper…
With only six ingredients, this EASY GREEN SIDE DISH proves easy can be tasty too!
A quick trip to my local farm stand helped me gather the two main ingredients, beans and fresh dill, for this EASY BEAN SIDE DISH. Truth be told, I couldn’t be happier with the results. I’m also pretty chuffed at the simplicity of it all – blanch some beans, toss with dill, oil and lemon juice, season and serve. This side brings new meaning to the word yummy!
Let’s put fresh beans to good use, shall we?
HAVE BEANS
Oh, the photo of the ingredients needed for this recipe is a thing of beauty, right? Just goes to show, tasty can be made simple. We often suggest trying to purchase organic and locally grown produce whenever possible. This recipe will taste even better if you do.
Purchasing the beans at the farm stand allowed me to ask the owner for a mix of green and yellow beans. Head HERE to read this excellent Wiki article about them. Beans are loaded with protein so eating more is always a good thing.
THE BLANCH
Many years ago, when I first started working in the restaurant business, I remember watching a chef blanch vegetables. The process of parboiling, straining, then plunging them into cold water to stop them from cooking is brilliant.
I’ve used that method for this recipe and to make our GINGER LIME SPICED CARROTS, our BEST BROCCOLI SALAD and our TWO-CHEESE BROCCOLI QUICHE. If blanching vegetables is new to you, give this recipe a go. Get ready for slightly crunchy beans that keep their bold, bright colour even after being cooked.
FAB FLAVOUR
The flavour of the beans gets a nice boost with the addition of fresh dill, lemon juice and extra virgin olive oil. Process is easy on this one too, simply toss these ingredients together, season with salt and pepper and serve. It’s all so straightforward you could do it with your eyes closed (but don’t!)
Since this recipe comes together in record time, I often serve it with other quick dishes like our EASY ROAST CHICKEN, our BARBECUED SALMON and our really popular PORK TENDERLOIN. This bean dish is also a nice alternative to the BEAN CASSEROLE I sometimes serve over the holidays.
Need a quick, tasty vegetable recipe that goes with everything? Try this EASY BEAN SIDE DISH!
Prepare the beans: Cut and discard the caps of the beans. Place into a medium pot with cold water. Bring to a boil. Boil for 1 minute, strain and plunge the beans into a bowl of ice water. Once cooled, drain well and chop on an angle into 1-inch pieces.
Assemble side dish: Place the beans into a medium-sized bowl and drizzle with olive oil. Add lemon juice and dill and toss lightly to combine. Season with salt and pepper to taste. Serve.
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