47 Great Green Bean Recipes for Salads, Sides, and More

Green Bean and Tuna Salad with Basil Dressing

If you're having salad for dinner in the summertime, you want three things: minimal cooking, lots of fresh vegetables, and enough protein to feel filling. This easy, herby green bean recipe has got them all. See recipe.

Mixed Beans with Peanuts, Ginger, and Lime

This is the brightly flavored, high-summer dish to make when beans are everywhere at the market. You can use a single kind, but it's more fun—and more colorful—with a mix of green, wax, Romano, and so on. See recipe.

Green Beans and Cucumbers with Miso Dressing

Crushing and smashing green beans and cucumbers creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of. See recipe.

3-Ingredient Charred Green Beans with Ricotta and Lemon

Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate summer side, super-simple but elegant enough for a special meal. Add some bread to the grill as long as it's hot. See recipe.

Skillet-Charred Summer Beans with Miso Butter

Charring the beans in a cast-iron skillet gives them an irresistible smokiness that plays off the rich flavors of the miso butter, but you could grill them, or simply blanch them, instead. See recipe.

Smashed Green Bean Salad With Crispy Shallots

Fish sauce is a green vegetable's best friend, and here it gives depth to a delicious citrusy dressing. Smashing the green beans with a rolling pin helps them absorb the flavors—and relieves you of the need to cook them. See recipe.

Stir-Fried Green Beans with Coconut

This preparation from chef Suvir Saran pairs green beans with unsweetened coconut, cumin, curry leaves, fresh chiles, and a few other spices, and would make a terrific accompaniment to a meal of lentils and rice. See recipe.

Green Vegetable Salad

Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing—creamy, herby, and lemony, with a little bit of garlic and anchovies—for a healthful, vibrant, and verdant salad. See recipe.

Slow-Cooked Green Beans with Harissa and Cumin

This is the ideal summer recipe in that it doesn't involve a lot of effort: Simply toss the beans with olive oil and aromatics, stick them in the oven, and come back an hour later to an impossibly soft, caramelized side dish. See recipe.

Roasted Niçoise Salad with Halibut

Jarred marinated artichoke hearts get super-crispy and delicious when roasted, making them the secret star of this simple sheet-pan dinner, which you can get on the table in under an hour. See recipe.

Romano Beans with Mustard Vinaigrette and Walnuts

Romano beans, also known as Italian pole beans, are wide and flat and have a less delicate texture than green beans but share their mild and sweet flavor. See recipe.

Haricots Verts and Freekeh with Minty Tahini Dressing

Ranch has nothing on this dressing from Yotam Ottolenghi, which gets its creaminess from tahini, its herbal backbone from fresh mint, and just a hint of sweetness from maple syrup. See recipe.

"Nextover" Chile-Orange Pork Stir-Fry

Fry shreds of leftover slow-cooked pork—this chipotle-orange pork would be great, or any tender roast you've got in the fridge—to an irresistible crisp for this quick, gingery green bean and cabbage stir-fry. See recipe.

Tomatoes and Haricots Verts with Anchovies

This savory green bean and tomato salad is one of our favorite late-summer moves. Anchovies are not optional; they're an integral ingredient, so it's worth seeking out good ones. See recipe.

Green Curry Vinegar Chicken

You can either make the curry paste (here's a recipe) or buy it (here's a good choice)—either way, it's the key ingredient in this roast chicken and green bean dinner. See recipe.

Spring Chicken Dinner Salad

Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won’t dry out.

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See recipe.

Blistered Green Beans with Garlic and Miso

Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char. This green bean recipe would be splendid alongside some grilled chicken. See recipe.

Five-Bean Salad with Smoked Paprika Vinaigrette

Bean salad is famous for being portable, not necessarily for being flavorful—until now. This fresh, summery version features smoky paprika and crunchy Marcona almonds, balanced by the bright freshness of parsley and celery. See recipe.

10-Minute Shrimp with Green Beans and Creamy Lemon-Dill Dip

We call this one a picnic dinner since everything can be eaten with your hands. It's easy to pack up and take to the park if you want, but it also works great on the family table. See recipe.

Snap Peas and Green Beans with Arugula-Mint Pesto

Come for the garden-fresh snap peas and green beans, stay for the flavor-packed almond-arugula pesto—which is so good you might find yourself putting it on sandwiches, eggs, pasta, and beyond. See recipe.

Bean Salad with Lemon and Herbs

Make your picnic into a real getaway with this three-bean salad. Toss snappy green beans with cooked fresh shell beans, canned cannellini, briny capers, and zippy lemon for a punchy cold side. See recipe.

Green Beans with Za'atar and Lemon

Dressed with butter, lemon, and za'atar, these broth-cooked green beans are flavorful and bright. See recipe.

The Crunchiest Vegetable Salad

A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies, all the while chilling them even further. See recipe.

Green Beans Amandine

A classic for a reason, this French green bean recipe involves veg tossed in a generous amount of browned butter and crunchy almonds—and it cries out to be served alongside a light, bright fish fillet. See recipe.

One-Pot Pasta Primavera with Shrimp

Pasta primavera is a family fave that's often associated with spring—but it tastes good all year round, especially when it's packed with sweet shrimp, bright green vegetables, and cherry tomatoes (and when it's this easy to prepare). See recipe.

3-Ingredient Lemony Green Beans with Frizzled Leeks

Remember green bean casserole? This lighter spin on the classic skips the canned, condensed soup, and amps things up with fresh leeks fried in olive oil till they're toasty and crunchy. See recipe.

Blistered Green Beans With Tomato-Almond Pesto

Inspired by Spanish romesco, this easy side dish involves cherry tomatoes roasted until they're sweet and rich and just a little charred; blended into a sauce with garlic and almonds, they're just the thing the green beans need. See recipe.

Green Bean Niçoise Salad

This version of the classic French salad doesn't have any meat or fish, but it's got tons of flavor—the crispy fried capers are a particularly ingenious addition. See recipe.

Penne with Almond Pesto and Green Beans

About 30 seconds before you drain the pasta, throw the green beans into the boiling water—they'll cook in a hurry, and you'll save yourself time and another dish to wash. See recipe.

Asparagus Green Onion Sauté

Beans aren't the only green player in this recipe: Blanched until just tender, they share a plate with crisp asparagus and savory sautéed green onions. See recipe.

Green Beans With Mushroom XO Sauce

In Hong Kong, where XO sauce was invented, dried shrimp or scallops and Chinese ham are combined with chiles to create a powerhouse condiment. This recipe retains the shrimp (or you can use a splash of fish sauce) but swaps the meat out for meaty king trumpet or maitake mushrooms. See recipe.

Green Beans with Shallots, Hazelnuts, and Tarragon

This green bean recipe relies on an ingenious French technique that works well with plenty of vegetables: Cook the beans in a mixture of water and butter. The water will eventually cook off after steaming the veg, leaving behind a silky, buttery glaze. See recipe.

Charred Bean and Pea Salad

When the farmers market gives you fresh, tender, sweet-and-not-starchy beans, don’t bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture. See recipe.

Green Beans with Sesame Vinaigrette

Looking for a light, simple side dish that comes together in 20 minutes and will please everyone at the table? This is it. Dijon mustard adds just a bit of sharpness to sesame dressing. See recipe.

String Bean & Arugula Salad

Wilting the arugula with the hot, garlicky grilled beans is a nice way to unite the two vegetables. Baby arugula is milder in flavor than regular arugula, though either will work here. See recipe.

Snapper with Blistered Bean Salad and Chile Vinegar

Cook up a pot of rice and you'll have yourself a full meal—as well as a vehicle for soaking up the spicy, vinegary sauce that flavors these vegetables. See recipe.

Grand Aioli

Honestly, here's the perfect summer meal: a bunch of vegetables, eggs, and seafood that you cook ahead of time and serve chilled with a garlicky aioli (and a bottle of rosé, if you know what's good). See recipe.

Seafood Sinigang (Sour and Savory Seafood Soup)

This seafood soup gives a mix of fish fillets (salmon, monkfish, and cod are all good) and shellfish refreshingly sour, salty, slightly sweet, and spicy flavor. See recipe.

Green Bean and Mushroom Casserole with Crispy Fried Onions

A mix of wild mushrooms lends an earthy touch to this creamy classic, but it’s the spice-spiked fried onions that will likely garner all the “wows.” See recipe.

Crudités With Bacon XO Sauce

Umami-rich XO sauce—this version includes bacon as well as shiitake mushrooms, garlic, ginger, chiles, and anchovies—is spectacular on these crisp, fresh vegetables, but it's also an incredibly versatile condiment to keep around: Try it on rice or grilled or roast chicken. See recipe.

Green Beans with Benne and Sorghum

This sweet-savory dressing would be at home on many vegetables. If you can't find benne seeds, you can substitute sesame. See recipe.

Any Way Niçoise

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing you can make ahead, and almost any protein: leftover steak or salmon, rotisserie chicken, or beans, to name a few. See recipe.

Chickpea, Barley, and Feta Salad

Barley has nice heft and chew, but don't feel limited. Farro, quinoa, and brown rice would all taste great in this hearty salad, which works well as a substantial side dish or a vegetarian main. See recipe.

Basil-Cashew-Lime Vermicelli Bowls with Pork and Green Beans

Briefly soaking cashews in hot water softens them enough that you can blend them into a creamy (and gorgeously green-hued) basil-lime sauce for noodles, topped off with pan-seared pork chops and blistered green beans. See recipe.

Farmers Market Quinoa Salad

Don't obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial. See recipe.

Cashew Chicken

Coating chicken in cornstarch before stir-frying gives the meat in this quick, easy takeout-inspired dinner a golden crust and helps thicken the oyster sauce–fortified glaze. See recipe.

Green Bean Salad with Fennel and Toasted Pecan Dukkah

This easy green bean recipe benefits from a shower of spiced, toasted pecans, plus crisp, fresh fennel, olive oil, and lemon. You can make the dukkah ahead and store it at room temperature. See recipe.