Green Beans with Meyer Lemon Vinaigrette


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
  • s&p
  • pomegranate seeds (I forgot these!)
  1. 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.
  2. 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.
  3. Toss beans with vinaigrette and refrigerate until serving.
  4. Serve topped with fresh pomegranate seeds – so bummed I forgot to add them!

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