Lemon Dilly Beans 2 Ways

Served on the side, hot or cold. Just be sure to make enough – this recipe is easily doubled.

 
Prep
10 min.
Serves
4

HOT

  1. Heat oil in a large non-stick skillet over medium-high heat.
  2. Add beans and cook 8 to 10 minutes or until lightly browned, stirring gently occasionally. Remove from heat. Gently stir in remaining ingredients.

COLD

  1. In a large bowl, combine oil, green onions, lemon juice, lemon zest, dill, mustard, salt and pepper. Gently toss in green beans. Serve chilled or at room temperature.



NOTE: Recipe can be doubled.

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Ingredients

1 Tbsp. vegetable oil
1 can (28 oz.) Allens® Cut Italian Green Beans, well drained
1/4 cup thinly sliced green onions
1 lemon (need 1Tbsp. juice and ½ tsp. zest)
1 Tbsp. chopped fresh dill or thyme
1/2 tsp. Dijon mustard
Salt and pepper, to taste

  • Prep
    10 min.
  • Serves
    4
Ingredients

1 Tbsp. vegetable oil
1 can (28 oz.) Allens® Cut Italian Green Beans, well drained
1/4 cup thinly sliced green onions
1 lemon (need 1Tbsp. juice and ½ tsp. zest)
1 Tbsp. chopped fresh dill or thyme
1/2 tsp. Dijon mustard
Salt and pepper, to taste

HOT

  1. Heat oil in a large non-stick skillet over medium-high heat.
  2. Add beans and cook 8 to 10 minutes or until lightly browned, stirring gently occasionally. Remove from heat. Gently stir in remaining ingredients.

COLD

  1. In a large bowl, combine oil, green onions, lemon juice, lemon zest, dill, mustard, salt and pepper. Gently toss in green beans. Serve chilled or at room temperature.



NOTE: Recipe can be doubled.