This green beans with lemon recipe is another one of those super simple, “too tasty and easy to be true” dishes for an easy lunch or dinner side dish. Sometimes demonstrating that you can grab one vegetable from your garden or the Farmers Market, and easily turn it into a fairly complete meal or tide-over, is the best way I can use my blog space! The chia seeds provide extra complete protein and healthy fats to this, making it a decent light meal. And you can always add more chia seeds to suit your own nutritional preference and taste. So enjoy this one and let me know in the comments all the different ways you did! I used some rattlesnake beans from my garden for this recipe.
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green beans with lemon, tarragon & chia seeds
About 1 pound of green beans, trimmed
1 tbsp. fresh lemon juice
1 1/2 tbsp. extra virgin olive oil
1/4 tsp. garlic powder
1 tbsp. fresh tarragon leaves, chopped
1 tsp. Manuka honey (or other organic raw honey)
2 tsp. chia seeds
1/2 tbsp. lemon zest
Sea salt and pepper to desired taste
First, make some lemon zest from the skin of the whole lemon that you will also use to make the lemon juice. It is easier to zest the lemon when it is whole. Then you can slice the lemon and use it for the juice. In a medium pot with tight fitting lid, boil some water with a couple pinches of salt. Simultaneously prepare a medium mixing bowl filled halfway with ice water. Place the trimmed beans in the boiling water, cover, and cook for about 2 minutes, until they turn bright green. Strain the cooked beans and place immediately into the ice water to cool. They should come out perfectly al dente if you follow this procedure.
Pat dry the cooked and cooled beans and set aside. In a medium mixing bowl, or the ice water bowl, dried off, place the lemon juice, olive oil, garlic powder, and honey and mix into an emulsified dressing. Add the green beans and mix, then add the chia seeds and blend in. Add salt and pepper to desired taste. Serve on a platter or individual plates and sprinkle the lemon zest on top before serving.
You can find more green bean recipes here!
| Servings |
servings
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- 1 pound green beans trimmed
- 1 tbsp. fresh lemon juice
- 1 1/2 tbsp. extra virgin olive oil
- 1/4 tsp. garlic powder
- 1 tbsp. fresh tarragon leaves chopped
- 1 tsp. manuka honey or other organic raw honey
- 2 tsp. chia seeds
- 1/2 tbsp. lemon zest
- Sea salt and pepper to desired taste
Ingredients
|
- First, make some lemon zest from the skin of the whole lemon that you will also use to make the lemon juice. It is easier to zest the lemon when it is whole. Then you can slice the lemon and use it for the juice.
- In a medium pot with tight fitting lid, boil some water with a couple pinches of salt. Simultaneously prepare a medium mixing bowl filled halfway with ice water. Place the trimmed beans in the boiling water, cover, and cook for about 2 minutes, until they turn bright green.
- Strain the cooked beans and place immediately into the ice water to cool. They should come out perfectly al dente if you follow this procedure.
- Pat dry the cooked and cooled beans and set aside. In a medium mixing bowl, or the ice water bowl, dried off, place the lemon juice, olive oil, garlic powder, and honey and mix into an emulsified dressing.
- Add the green beans and mix, then add the chia seeds and blend in. Add salt and pepper to desired taste. Serve on a platter or individual plates and sprinkle the lemon zest on top before serving.