Green Bean
Smoked Salmon with Egg Salad and Green Beans
More festive than your usual bagel and lox, this jar layers arugula and green beans with smoked salmon and lemony egg salad.
By Paul Grimes and Shelley Wiseman
Orzo, Green Bean, and Fennel Salad with Dill Pesto
By The Bon Appétit Test Kitchen
Three-Bean Salad
You can practically live on this salad in sultry weather. It tastes bright and fresh and is satisfying without being heavy.
By Ruth Cousineau
Stir-Fried Pork with Long Beans
If using dried shrimp, grind to a powder in an electric coffee/spice grinder or use mortar and pestle. Seasoning paste can be made ahead and chilled, covered, up to 1 week or frozen 1 month.
By Prasan Fargrajang
Green Bean and Hazelnut Salad
Food editor Lillian Chou visited The Conscious Gourmet at their location in Santa Fe for a weeklong retreat in cooking and wellness. With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans.
By Diane Carlson
Stir-Fried Asparagus and Snake Beans
Fish sauce and dried shrimp flavor the sweet, spicy, and bright chile jam used to glaze this side dish with deeply savory notes.
By Martin Boetz
Creamy Celery-Root and Haricot Vert Salad
Thin green beans add ribbons of color as well as bite to a celeriac rémoulade.
By Andrea Albin
Multi-Grain Pasta with Sicilian Salsa Verde, Cabbage, and Haricots Verts
By The Bon Appétit Test Kitchen
Green Beans in Pork Stock
Beans have sustained people—black, white, and Native American—in the South for centuries. Miss Lewis first developed this recipe as a way of jazzing up canned green beans, which she appreciated for their economy. These days, fresh green beans are available and affordable all year long, so we happily adapted the recipe. Don't rush the cooking time and the goodness of these beans will be a revelation: smoky, luxuriant, and vegetal.
By Edna Lewis
Green-Bean and Prosciutto Negimaki
It looks like a Japanese roll—but it's not! Green beans stand in for the traditional scallion; thin slices of prosciutto replace beef.
By Shelley Wiseman
Green Beans with Sage and Pancetta
By Molly Stevens
Haricots Verts With Herb Butter
Make the vibrant lemon, tarragon, and parsley butter up to three days ahead and then toss with hot blanched green beans for an easy last-second side.
By Melissa Roberts
Green Beans with Ginger and Cashews
Even if you're a fan of the traditional green bean casserole, you might want to consider subbing these simply prepared fresh beans, which can provide balance to all the rich items on the menu. Plus, this streamlined dish, which needs just a brief rewarming on top of the stove before serving, won't contribute to a last-minute traffic jam in the oven.
By Rick Rodgers
Crisp Haricots Verts with Pine Nuts
The secret to this recipe's rich, nutty flavor is the browned butter. Watch the butter carefully as it cooks to make sure it doesn't burn. If you can't find slim, delicate haricots verts, substitute green beans and cook them for an extra minute or two. You can also substitute fresh mint for the oregano for a different flavor.
By Melissa Clark
Lemon-Roasted Green Beans with Marcona Almonds
This is a fresh twist on green beans amandine. Marcona almonds, from Spain, are more tender than California almonds and are usually sold roasted and salted. Look for them at specialty foods stores and online at tienda.com.
By Molly Stevens
Cargamanto and Green-Bean Salad with Chimichurri Dressing
This simple salad is designed to highlight the delightful spotted cargamanto beans. You can use either the red or white variety; both lose their mottled colors when cooked. Because these beans are so meaty, we use a dressing inspired by chimichurri, the Argentinean sauce for grilled meats.
By Zanne Stewart
Anchovy Lemon Dip with Green Beans
This dip has all the umami seductiveness of a bagna cauda. In August's heat, however, you'll be thrilled that it's a cool version and not too heavy—just thick enough to cling to green beans.
Farmers' Market Salad with Spiced Goat Cheese Rounds
Why you'll make it: Because it's everything that's good at the market right now in one good-for-you salad.
By Molly Stevens
Provencal Salad
The vegetables, along with the canned Italian tuna, in this colorful tossed salad create a positively satisfying meal. (Using an imported brand of tuna will make all the difference.)