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Lemon And Herb Green Bean Salad


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  • 2 pounds green beans trimmed
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon finely-minced fresh marjoram or oregano
  • 3/4 teaspoon salt
  • 1 small onion very thinly sliced
  • 2 tablespoons chicken broth
  • Lemon wedges (optional)


Servings 8


Step 1

Fill a large saucepan two-thirds full with water and bring to a boil. Add beans and cook 6 to 8 minutes, until just tender and still bright green. Transfer to a colander and rinse under cold water to cool. Drain well.

In a large bowl, toss beans with remaining ingredients except lemon wedges. Store refrigerated in an airtight container. Bag lemon wedges, if desired, to serve with salad.

This recipe yields 8 servings.

Carbohydrates: 9.5 grams
Net Carbs: 6 grams
Fiber: 3.5 grams
Protein: 2 grams
Fat: 3 grams
Calories: 65

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