Green Beans with Citrus Vinaigrette

citrus-green-beans Leigh Beisch


  • 2 pounds green beans, trimmed
  • 5 1/2 teaspoons olive oil, divided
  • 3 tablespoons finely chopped shallots
  • 3/4 teaspoon grated lemon rind
  • 2 1/2 teaspoons fresh lemon juice
  • 2 1/2 teaspoons fresh lime juice
  • 2 1/2 teaspoons fresh orange juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


1. Bring water to a boil in a large saucepan, and add green beans. Cook beans for 4 minutes or until crisp-tender, and drain. Rinse with cold water, drain, and set aside.

2. Heat 1 teaspoon oil in a small skillet over medium-high heat. Add shallots; cook 2 minutes or until shallots begin to brown, stirring constantly.

3. Combine the shallots, lemon rind, lemon juice, lime juice, orange juice, salt, and black pepper in a small bowl, stirring well with a whisk. Slowly add 4 1/2 teaspoons oil, stirring well. Drizzle the vinaigrette over the beans, tossing gently to coat.

  • Prep Time:
  • Cook Time:

  • This green bean recipe gets its flavor from the hit of citrus in the dressing. Serve it with your favorite grilled chicken recipe tonight.
  • Yield: 6 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 89
Fat per serving: 4g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 3g
Carbohydrate per serving: 12g
Fiber per serving: 5g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 150mg
Calcium per serving: 59mg

Good to Know

Loaded with vitamin K, which protects against osteoporosis, green beans are a Thanksgiving favorite. This year, forget fatty green bean casserole and swap the sodium-laden cream of mushroom soup for this light vinaigrette. Serve with a chilled glass of Sauvignon Blanc and the citrus flavors will come alive.