With green beans you can make a refreshing salad for lunch (Salmon Niçoise Salad!), a savory side dish (perhaps Gingered Green Beans), or even a satisfying entreé (Linguine with Frenched Green Beans and Parsley Pesto, anyone?). Try out all the different ways to enjoy this vegetable with our collection of multi-dimensional, fresh green bean recipes.
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Linguine with Frenched Green Beans and Parsley Pesto
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In this classic recipe, 1988 F&W Best New Chef Johanne Killen employs starchy pasta water to thicken her fresh pesto into a sauce that clings to and flavors each strand of linguine, instead of pooling in the bowl. Thinly sliced green beans intertwine with the pasta, offering a refreshing crunch.
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Dry-Fried Sichuan-Style Green Beans with Shrimp
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Instead of leaning on a sauce, "dry" stir-fries like this recipe use a small amount of liquid (in this case, fish sauce), relying on heat and movement in the wok to intensify each ingredient's flavors. To ensure that the beans blister, dry them thoroughly with a kitchen towel before cooking. Pickled sushi ginger adds mild, well-balanced sweetness and a hint of spice.
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Salmon Niçoise Salad
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Tender salmon, briny olives, crisp-tender green beans, and satisfying potatoes all soak up the zippy, perfectly balanced dressing in this variation on a classic tuna Niçoise. Don't skip the anchovy garnish — it provides pops of umami saltiness that take this salad over the top.
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Green Bean Casserole with Almost-Burnt Almonds
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This riff on a casserole classic features tender-crisp green beans in a silky vegetarian sauce. With incredible crunch and intense nutty flavor, almost-burnt almonds take this dish to the next level.
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Green Bean Slaw
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In this alternative take on a classic coleslaw, tender haricots verts get tossed with crunchy strips of carrot, red pepper, and parsnip.
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Green Beans with Eggs, Chiles, and Cilantro
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This Georgian dish, called lobio, is typically served cool, but with its buttery scrambled eggs and tender green beans, it's equally delicious hot. It's great as part of a family-style menu and also makes an unusually tasty, light main course.
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Loobyeh (Braised Green Beans with Tomatoes and Garlic)
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Called loobyeh, this comforting vegetable stew is a staple in Lebanon. Style guru Rita Nakouzi's recipe is a combination of her mother's and aunt's versions; only as an adult was she finally able to add as much garlic as she wanted. After years of making what by her own admission was "a garlic attack," she says, "Now I've gotten better. It finally dawned on me, I don't think everyone else likes garlic as much as I do."
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Roasted Beets and Charred Green Beans
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Top Chefwinner Kristen Kish pairs roasted beets and cast-iron-charred haricots verts with vinegar and hearty herbs (oregano and thyme) to make this salad. It's an homage to the jarred pickled beets and green bean salad she ate as a kid.
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Green Beans Two Ways
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Instead of just steaming or boiling green beans, food writer Katie Workman first sautés them in butter and garlic, then simmers them in chicken broth. For adults, she adds fresh herbs and citrus — both zest and juice — giving the beans a fresh, vibrant flavor.
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Green Bean Casserole with Goat Cheese, Almonds, and Smoked Paprika
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Inspired by classic green bean casseroles from his childhood, former F&W culinary director at large Justin Chapple puts a Spanish spin on this timeless favorite by topping the creamy beans with smoky pimentón de la Vera and toasted almonds.
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Farro and Green Bean Salad
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"The first time I tasted farro, it changed my life," says chef Melissa Kelly about the ancient grain. She's particularly fond of the nutty, chewy farro from Anson Mills, a Charleston-based company that's nationally famous for its grits.
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Bloody Mary–Pickled Green Beans
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Justin Chapple loves drinking Bloody Marys, so he created a fantastic Bloody Mary "brine" — made with tomato juice, vinegar, horseradish, peppercorns, and garlic — which he boils and pours over green beans. Once they're chilled, the beans are completely irresistible. They're perfect eaten on their own and delicious served with an actual Bloody Mary.
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Gingered Green Beans
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Chef Scott Conant makes his crisp-tender beans with ground ginger, since freshly grated ginger invariably creates unappealing little chunks.
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Potato Salad with Green Beans and Salsa Verde
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A terrific salsa verde makes this velvetypotatosalad extraordinary. Here thesalsais made with parsley and chives; try making it with othersummer herbs, like tarragon or basil, as well.
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Green Beans with Cremini Mushroom Sauce
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This simple and savory side dish is perfect for any dinner table. To make it ahead, refrigerate the assembled casserole overnight and let it return to room temperature before baking.
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Green Beans with Soffritto and Country Ham
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Chef Alex Roberts learned the secret to greatsoffritto — an aromatic vegetable mixture used as a base for many Italian soups and sauces — while traveling through Tuscany. "The trick is to cook it really slow — otherwise the vegetables scorch," he says.
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Summer Bulgur and Green Bean Salad
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Chef Tyler Florence's lovely side dish of light, fluffy bulgur studded with bits of toasted almonds and crisp green beans is a wonderful alternative to rice.
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Curried Cauliflower and Green Bean Salad with Lemon Yogurt
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For this delicious salad from the late James Beard Award-winning chef Mark Peel, roasted cauliflower and green beans are flavored with a mild curry powder.
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