This dish is simple and delicious for a hot summer day. Serve cold as a side dish.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together the garlic, lemon juice, and olive oil in a large bowl; set aside.

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  • Bring a large pot of salted water to a boil. Cook the green beans in the water for 5 to 6 minutes; drain. Cool beans for about 10 minutes. Place cooled beans in the large bowl and toss with the lemon juice mixture; season with salt. Allow beans to rest for 2 minutes before stirring again. Repeat 2 minutes rest and stirring once more. Remove garlic before serving.

Nutrition Facts

127.6 calories; 1.7 g protein; 7.7 g carbohydrates; 0 mg cholesterol; 471 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/26/2009
I cooked my string beans in some salted boiling water for a few minutes (3-4 minutes) I used frozen string beans. We like our veggies crunchy so I undercook a little bit and then quickly rinse with cold water. I sauteed the garlic in the olive oil. I threw the green beans in a bowl poured garlic and oil over the whole thing and squeezed 1/2 of a fresh lemon and tossed again. Added a tiny bit of salt and it was great. I think 1/4 cup of oil is too much. 2 tablespoons is more than enough. Follow your common sense when cooking and you'll never go wrong. Thanks for sharing. Read More
(33)

Most helpful critical review

Rating: 3 stars
07/31/2011
After reading many reviews that said this recipe was too oily I decided to cut the oil down to 2 tablespoons and I had a little more than a pound of beans. I first boiled the beans in salted water and then rinsed them with cold water. I sauted the garlic in oil and poured it over the beans. They were great with the changes. Read More
(7)
32 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
05/25/2009
I cooked my string beans in some salted boiling water for a few minutes (3-4 minutes) I used frozen string beans. We like our veggies crunchy so I undercook a little bit and then quickly rinse with cold water. I sauteed the garlic in the olive oil. I threw the green beans in a bowl poured garlic and oil over the whole thing and squeezed 1/2 of a fresh lemon and tossed again. Added a tiny bit of salt and it was great. I think 1/4 cup of oil is too much. 2 tablespoons is more than enough. Follow your common sense when cooking and you'll never go wrong. Thanks for sharing. Read More
(33)
Rating: 4 stars
04/17/2009
I think you need to be Italian to really enjoy this dish. My boyfriend's whole family makes a variation of these green beans and they love them. My friend's overweight 13 year old daughter won't eat any vegetables she told her mom the only ones she can eat are green beans. So I made her a batch and she ate the whole thing! I used 4 garlic cloves and sunflower oil instead of oil (my preference). I also substitute a little white vinegar in place of some of the lemon juice. Read More
(18)
Rating: 4 stars
04/17/2009
Tasty. I use shallots instead of garlic due to allergy. Simple to make. They can be served cold and are quite good that way. Read More
(8)
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Rating: 3 stars
07/31/2011
After reading many reviews that said this recipe was too oily I decided to cut the oil down to 2 tablespoons and I had a little more than a pound of beans. I first boiled the beans in salted water and then rinsed them with cold water. I sauted the garlic in oil and poured it over the beans. They were great with the changes. Read More
(7)
Rating: 4 stars
12/24/2009
Love the flavor. I lightly steamed the green beans and then heated up 1/8 cup of olive oil and 2 tablespoons of butter and garlic in a fry pan. Stir fried the green beans lightly adding salt and pepper to taste. Topped with sliced almonds. Read More
(4)
Rating: 5 stars
05/08/2013
For those who don't like the tartness of the lemon juice cut down to 1 tablespoon and use the zest of half a lemon. Loads of lemon flavor without the sourness. I also cut down on the olive oil to 2 tablespoons and added a bit of fresh ground black pepper. One of my favorite ways to prepare green beans! Read More
(3)
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Rating: 5 stars
04/24/2009
Excellent Read More
(3)
Rating: 1 stars
04/17/2009
We did not like these at all. My wife loves lemons and she said to never make this again. Read More
(3)
Rating: 4 stars
04/17/2009
These remind me of the green beans from Bucco di Beppo one of my favorite Italian restaurants. I loved them my son who wont eat green beans ate the. Husband said they were ok. I personally could eat them like this everyday. Read More
(3)