Food & Cooking Recipes Salad Recipes Emeril's Green Bean Salad 4.0 (42) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 6 Folks will flip over these down-home and delicious green beans, a favorite with Emeril Lagasse and his family. Ingredients 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 ½ pounds haricots verts or other thin green beans, trimmed 2 small red onions, quartered through root end (leaving root end attached) Directions 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. 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. 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 Notes To store, refrigerate up to 2 days. Rate it Print