Name: Green Bean Salad With Lemon and Dill
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 1/2 pounds fresh green beans -; 3 tablespoons fresh dill, minced -; 3 tablespoons red onion, minced -; 1 1/2 tablespoons Dijon mustard -; 1 1/2 tablespoons olive oil -; Zest of 1 lemon -; Juice from 1/2 lemon (about 1 1/2 tablespoons) -; 1 tablespoon + 1/2 teaspoon kosher salt, divided -; 1 teaspoon freshly ground black pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Green Bean Salad With Lemon and Dill

1. 1 1/2 pounds fresh green beans -

2. 3 tablespoons fresh dill, minced -

3. 3 tablespoons red onion, minced -

4. 1 1/2 tablespoons Dijon mustard -

5. 1 1/2 tablespoons olive oil -

6. Zest of 1 lemon -

7. Juice from 1/2 lemon (about 1 1/2 tablespoons) -

8. 1 tablespoon + 1/2 teaspoon kosher salt, divided -

9. 1 teaspoon freshly ground black pepper -

How to cook deliciously - Green Bean Salad With Lemon and Dill

1. Stage

Trim the green beans: In a large saucepan, bring water to a boil and add 1 tablespoon kosher salt. You want the water to be salty like the sea. While the water is coming to a boil, wash and trim the stem ends of your green beans.

2. Stage

Blanch the green beans: Add the trimmed beans to water. Let boil for about 3 to 4 minutes. The color of the beans should be bright and the texture cooked but firm and tender. Taste a bean to make sure it has the right texture. Strain the beans and run under cold water to slow the cooking process. Shake off the excess water and pat them dry with a towel.

3. Stage

Make the dressing and toss to coat: In the bottom of your serving bowl, whisk together the dill, minced onion, Dijon mustard, olive oil, lemon zest, lemon juice, 1/2 teaspoon salt, and pepper. Add the beans. Toss to coat. Serve at room temperature alongside a main meal, or be like my daughter and just eat a heaping plateful. No judgment here.