16 Great Green Bean Recipes

With all the potato and pasta salads around, it is nice to have some fresh, green veg. We make green beans special with fresh thyme and garlic.

Recipe: Garlic and Thyme Green Beans

Chanterelle mushrooms and cipollini onions are worth the splurge, but you can substitute halved cremini mushrooms and frozen pearl onions and the results will still be very tasty.

Recipe: Green Beans with Chanterelles and Cipollini

This Mediterranean-inspired side dish is a surefire crowd-pleaser at a BBQ or potluck.

Recipe: Roasted Potato and Green Bean Salad

Kombu, a kind of kelp, gives this pickle a certain velvety umami character, especially when it’s allowed to sit for a few days. The pickle also gets spicier with time.

Recipe: Spicy, Crunchy Pickled Green Beans with Lemon

This spin on Caesar is based on a recipe in Ludo Lefebvre’s book Crave: The Feast of the Five Senses.

Recipe: Green Bean Caesar Salad with Baby Romaine Lettuces

This green bean salad, topped with a bright lemon dressing, is light and fresh.

Recipe: Green Bean, Hazelnut, and Mint Salad with Lemon Dressing

Flavor and texture contrasts give this salad extra appeal: Nutty pasta mingles with crisp green beans, strewn with bits of crunchy bacon and creamy Roquefort.

Recipe: Green Bean and Whole-grain Penne Salad

The pepper adds quite a kick to this vegetarian dish. For a complete meal, serve with steam rice or noodles and an Asian salad.

Recipe: Black Pepper Tofu and Green Beans

Blanch the beans so that they're still bright green and a bit crunchy, and toss with the vinaigrette just before serving. The recipe is from Dana Ewart and Cameron Smith, chefs and caterers in Canada's Okanagan Valley, in British Columbia. They serve it as part of their open-air feasts at God's Mountain Estate, a vineyard and B&B near Penticton.

Recipe: Haricots Verts with Hazelnuts and Onions

Making these tart, snappy beans couldn’t be easier: Stuff raw beans and seasonings into jars, add a boiling vinegar mixture, and put jars in the canner. They’re just the thing with a Bloody Mary or burger.

Recipe: Pickled Green Beans with Dill, Tarragon, Garlic, and Peppercorns

This simple side dish is a great way to use a summer staple in a flavorful way.

Recipe: Green Beans with Lemon and Walnuts

It’s nice to use a mix of colors of tomatoes, but make sure they all taste wonderful—flavor is most important.

Recipe: Heirloom Tomato and Haricot Vert Salad

“This salad is the little sister of the Provençal dish called a grand aioli,” says Amaryll Schwertner, chef-owner of Boulette’s Larder in San Francisco. She omits the seafood of the grand version and focuses instead on “the colors, flavors, and textures of summer produce.” To make a half-batch of aioli (a deliciously garlicky mayonnaise), whisk it by hand and use 1 egg yolk rather than half of a whole egg.

Recipe: Late-Summer Vegetables with Aioli

These zingy pickles take only about an hour to prepare, but provide many months’ worth of snacking. Serve them alongside burgers, add to Bloody Marys, or just eat them straight from the jar.

Recipe: Ginger and Chile Pickled Green Beans

A light cornmeal coating and chipotle chile dip make these green beans as addictive as french fries. If you like more texture, use medium-grind cornmeal.

Recipe: Green Bean Fries with Spicy Mayo

Kimchi and chili paste add tang and spice to simply cooked green beans and chicken.

Recipe: Korean-Style Chicken and Green Bean Salad