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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.

Three-Bean Salad

You can practically live on this salad in sultry weather. It tastes bright and fresh and is satisfying without being heavy.

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.

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.

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.

Creamy Celery-Root and Haricot Vert Salad

Thin green beans add ribbons of color as well as bite to a celeriac rémoulade.

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.

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.

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.

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.

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.

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.

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.

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.

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.)
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