Green Bean Recipes - Cooking Light

Photo: Romulo Yanes

Versatile Green Beans

Not only high in nutritional value but also great in texture and taste, green beans are as ubiquitous to the American table as mashed potatoes or broccoli. Whether steamed, fried, or used in a hearty casserole, these summer veggies are delicious and easy to incorporate into your healthy diet.

First up is our Quick-Pickled Dilly Green Beans. A fresh alternative to pickled cukes, these crisp, crunchy treats make a zesty summer snack, garnish for a Bloody Mary, or condiment in a sandwich or salad. They're easy to prepare and will keep up to a week in the refrigerator.

View Recipe: Quick-Pickled Dilly Green Beans

Photo: José Picayo

Chicken and Green Bean Salad

Easy to make and ready in just 20 minutes, crunchy green beans and juicy tomatoes create a beautiful salad. Pile this simple salad atop crostini for a simple supper or hearty appetizer.

View Recipe: Chicken and Green Bean Salad

Photo: Johnny Autry

Olive-Almond Green Beans

Move over plain green beans for this delicious side serving. The kalamata olives give these beans its saltiness, toasted almonds a bit of crunch, and a touch of citrus thanks to lemon rind.

View Recipe: Olive-Almond Green Beans

Photo: Charles Masters

Green Bean Casserole with Madeira Mushrooms

Here's a deliciously updated version of the classic, with fresh green beans and wine-infused mushrooms. We just had to keep the fried onion topping, which is arguably the best part.

View Recipe: Green Bean Casserole with Madeira Mushrooms

Photo: Johnny Autry

Two-Bean Toss

The use of 2 different beans, wax beans and green beans, add color and beauty to a healthy and fresh side dish.

View Recipe: Two-Bean Toss

Photo: José Picayo

Green Beans with Caramelized Onions and Walnuts

Here's a crowd-pleasing side that's easy on the pocketbook: just 67 cents per serving! If money is no object, consider finishing with a flourish of white truffle oil.

View Recipe: Green Beans with Caramelized Onions and Walnuts

Photo: Jan Smith

Szechuan Green Beans with Ground Pork

This recipe is characteristic of the hot and spicy cuisine from the Szechuan province. You can substitute lean ground chicken or turkey for pork and asparagus for green beans, if you prefer.

View Recipe: Szechuan Green Beans with Ground Pork

Photo: Kenji Toma

Farro, Green Bean, and Fennel Salad with Tuna

To make this a full whole-grain salad, avoid pearled farro, which has been partially processed. Yes, it takes a little longer, but to save time, hunt down some precooked whole-grain farro. It's found on the rice aisle. The recipe, however, begins with uncooked grain, which needs an hour in the pot and a little time to cool. We recently tasted—and loved—Wild Planet's wild albacore tuna, jarred in olive oil, which is firm, meaty, rich, and moist. We also love that it's sustainable, 100% pole and troll caught. Visit wildplanetfoods.com to purchase online or locate retailers.

View Recipe: Farro, Green Bean, and Fennel Salad with Tuna

Photo: Johnny Autry

Tempeh and Green Bean Stir-Fry with Peanut Sauce

Tempeh is a high-protein soy product that originated in Indonesia, and it works great in this delicious Asian-inspired dish. Substitute extra-firm tofu, if desired.

View Recipe: Tempeh and Green Bean Stir-Fry with Peanut Sauce

Photo: Charles Masters

Balsamic-Glazed Green Beans and Pearl Onions

Dress up green beans with pearl onions and balsamic vinegar to give this worthy-of-a-special-occasion side dish a nice flavor.

View Recipe: Balsamic-Glazed Green Beans and Pearl Onions