Lemon-Pepper Green Beans

lemon pepper green beans
Photo: Louise Hagger
Prep Time:
5 mins
Total Time:
10 mins

A great foil for the richer dishes of the Thanksgiving table, these brightly flavored beans can be served warm or cold as a salad. With minty yogurt sauce on the side for dipping, they make a delicious, modern replacement for your traditional green bean casserole.


  • Kosher salt and freshly ground pepper

  • 2 pounds green beans, trimmed

  • Extra-virgin olive oil, for drizzling

  • 1 ½ teaspoons finely grated lemon zest

  • Minty Yogurt Sauce, for serving


  1. Bring a large pot of salted water to a boil. Add beans and return to a boil, then cook until beans are crisp-tender and a consistent color throughout, 3 to 4 minutes. Drain; run under cold water to stop cooking. Pat completely dry. Beans can be made ahead to this point and refrigerated in an airtight container up to 2 days.

  2. Drizzle beans with oil; toss to coat. Stir together 2 teaspoons salt, lemon zest, and 1/2 teaspoon pepper. Sprinkle over beans. Serve, with yogurt sauce.

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