With all the heavy foods surrounding Thanksgiving I decided I wanted a lightened up version for green beans this year. These are very simple, almost too simple for a blog post. They are quite tasty too. Everyone loves simple and delicious so I knew I had to share.
I used meyer lemons in this vinaigrette offering a sweeter and less acidic flavor than if you used regular lemons. You can definitely still use a regular lemon and adjust the other ingredients to fit your tastes. I also chose to french cut my green beans. I bought the tool a few years ago and use it every time I cook these beans. It’s time consuming and a bit of a pain but to me the extra effort is worth it. I truly love french cut green beans. Something about the way they soften and become more pliable just does it for me.
Grean Beans with Meyer Lemon Vinaigrette
- 1 lb green beans, ends trimmed and french cut (optional to french cut)
- zest of 1 meyer lemon
- juice of 1 meyer lemon, ~2 tbsp
- 1-2 tbsp maple syrup
- 2 tbsp dijon styled mustard
- 2-3 tbsp olive oil
- pomegranate seeds (I forgot these!)
- Steam trimmed and french cut green beans for 5 minutes. Just enough to soften them but not long enough to loose their crunch. Remove and immediately place in a bowl of ice water. Drain and dry well.
- In a jar add the lemon zest, lemon juice, maple syrup, mustard, olive oil, and s&p. Shake well. Taste and add more of any ingredient if you desire to find the right balance of tangy/sweet.
- Toss beans with vinaigrette and refrigerate until serving.
- Serve topped with fresh pomegranate seeds – so bummed I forgot to add them!