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Under 30 Minutes

Emeril's Green Bean Salad

Folks will flip over these down-home and delicious green beans, a favorite with Emeril Lagasse and his family.

  • Prep:
  • Total Time:
  • Servings: 6
Emeril's Green Bean Salad

Source: Everyday Food, July/August 2008


  • Coarse salt and ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 small garlic cloves, minced
  • 1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 1 1/2 pounds haricots verts or other thin green beans, trimmed
  • 2 small red onions, quartered through root end (leaving root end attached)


  1. Heat grill to medium-low. Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.

  2. Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry, and add to bowl with dressing. Set aside.

  3. Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, 4 to 6 minutes per side. When cool, trim root end off, and thinly slice onions; add to bowl with green beans, and toss to combine.

Cook's Note

To store, refrigerate up to 2 days.

Reviews (1)

  • StephanieU 17 Aug, 2009

    Wonderful!! The grilled onions are worth the little extra step. We actually had to tell my skinny little 1/2 year old she had enough to eat, for the very first time ever last night.

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