Miso Mustard Green Beans

By Ali Slagle

Updated June 2, 2026

  • David Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
15 min
Rating
5(127)
Comments
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In this 20-minute side dish inspired by gomaae, tender green beans are glossed in a lively, savory, nutty combination of miso, mustard and lemon juice. They can be eaten right away or refrigerated for up to two hours ahead. Add them to grain bowls, picnic spreads, or lunch or dinner plates alongside grilled chicken or salmon, seared tofu, or tuna salad. 

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Ingredients

Yield:4 servings

  • Salt

  • 1 pound green beans, trimmed

  • 3 tablespoons white miso 

  • 1 ½ tablespoons Dijon mustard

  • 1 ½ tablespoons lemon juice (from half a lemon)

  • Toasted sesame seeds, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

12 grams carbs; 78 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 4 grams fiber; 547 milligrams sodium; 4 grams protein; 5 grams sugar

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.

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Preparation

  1. Step 1

    Fill a medium bowl with ice water. Bring a medium saucepan of water to a boil. Salt it well, like you would pasta water. Add the green beans and cook until tender but still bright green, 5 to 6 minutes. Drain, then transfer to the ice water to cool. Drain. 

    1. Step 2

      While the beans are cooling, in a large bowl, stir together the miso, mustard and lemon juice until smooth. Add the green beans and stir until coated. If the dressing is thick and splotchy, add cold water 1 tablespoon at a time until the dressing is silky-smooth. Top with sesame seeds.

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Ratings

5 out of 5
127 user ratings
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Comments

Morgan

@YiaYia any user can leave a rating regardless of whether they also add a comment or not. I leave a rating more for myself (as a reminder that yes, I did cook this one, and I should do it again!) and only leave comments if I have something to add to the conversation that may be useful for others.

YiaYia

Just curious - who rates recipes? I had always assumed it was cooks who commented, but this recipe has 5 stars & only one comment, which is actually a question. I’ve just made this & I think there’s too much dressing. It’s tasty but a little too salty & gloppy. I like it overall, but think next time I’ll cut way down on the dressing.

Elizabeth

I liked these! I did make a few changes to the dressing after tasting it - a pressed clove of garlic, a healthy glug of olive oil, and a teaspoon or so of agave nectar. Pretty easy summery veggie side. Would make again.

KB

Since I’m not a big Dijon fan, I’m going to borrow the method from the NYT miso-Parmesan asparagus. The Parmesan beautifully balances the miso and it will work with green beans too.

Paula

This sauce was so salty that I had to toss it. The beans were great and I used a vinaigrette.

Nate (Grand Rapids)

Made this using Trader Joe's Dijon Mustard which is relatively spicy and this dish turned out excellent!

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