• 12servings
  • 130minutes
  • 110calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Salt

  2. pound(s) green beans , ends trimmed 1/2 cup(s) extra-virgin olive oil

  3. 2 teaspoon(s) Dijon mustard

  4. 4 clove(s) garlic , smashed 2 small red onions , halved and thinly sliced 1/2 cup(s) chopped fresh dill, basil, or parsley (or any combination of the three) , plus more for garnish 2 teaspoon(s) (about 1 lemon) grated lemon zest

  5. 1/2 cup(s) (about 3 lemons) fresh lemon juice

Instructions Jump to Ingredients ↑

  1. In a large pot of salted boiling water, cook green beans until crisp-tender, about 3 minutes. Transfer beans to a colander and rinse under cold water to stop cooking. Set aside.

  2. In a large bowl, whisk together oil, mustard, garlic, and 1 teaspoon salt. Add onions, herbs, lemon zest, and reserved green beans and toss to coat. Refrigerate for at least 2 hours or up to overnight.

  3. To serve, remove and discard garlic, add lemon juice, and toss well.


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