Marinated Green Beans
Updated June 11, 2025
- Total Time
- 2½ hours
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes, plus at least 2 hours’ marinating
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Kosher salt (such as Diamond Crystal) and black pepper
- 12ounces green beans, ends trimmed
- 3tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2garlic cloves, grated
- ¼cup torn fresh basil leaves
- ¼cup torn fresh mint leaves
- Crushed red pepper (optional)
Nutritional analysis per serving (4 servings)
123 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 2 grams protein; 260 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large pot, combine 2 quarts water and ½ tablespoon salt and bring to a boil. Add the green beans to the pot and cook for 2 minutes, until they are a vibrant green color. Strain the green beans and lay them on a kitchen towel or paper towel and blot them to dry. Set aside.
- Step 2
Make the marinade: In a small bowl, mix the olive oil, red wine vinegar, grated garlic, half of the basil and mint, 1 teaspoon salt and and pinch each of black pepper and crushed red pepper, if using.
- Step 3
Add the dried, still-warm green beans and the marinade to a shallow dish or a zip-top bag and toss to coat. Let sit for 15 minutes, then cover the dish or seal the bag and refrigerate for at least 2 hours, tossing occasionally. The beans will last in the refrigerator for up to 3 days, so feel free to make ahead or enjoy leftovers.
- Step 4
Serve cold or at room temperature, garnished with the remaining basil and mint.
Private Notes
Comments
In my experience, cooking beans for 2 minutes until they're "crisp-tender" means they're crisp alright, but not tender. Basically the texture of raw beans. I cooked these for about four minutes and they were perfect
Why are we still recommending the use of plastic bags? Especially when vinegar could cause plasticizers to migrate into the food?
Bob, you're correct, the type of salt does make a difference! In general, if we don't specify a specific type of salt, you can use whatever you have. In this case, Dan used Diamond Crystal kosher salt; I've updated the recipe to reflect that detail. If you prefer to use fine salt or Morton coarse kosher salt, which are denser than Diamond Crystal, I would start with 3/4 teaspoon in the marinade, and adjust the salt to taste at the end. Whatever salt you use, I hope you make the recipe!
These beans will lose their bright green color within a few hours of immersion in the vinaigrette. If the green is important to you, I recommend giving them only an hour in the vinaigrette before serving. They’ll taste amazing the longer they marinate, but they become a dull green
Made as directed in the recipe, and these were a fabulous contrast to the traditional Thanksgiving dinner! Fresh and zingy, just delicious.
This is a great recipe. The green beans served over mixed lettuces with a few halved cherry tomatoes made a delicious salad, with vinaigrette as dressing.