Marinated Green Beans

This is kind of a cross between a salad and a vegetable side.  For some reason I thought I had already posted this recipe, and it might be in the recipe archive, but I sure couldn’t find it.  Maybe it’s because it’s not a “real” recipe for me, it’s just how we (my family) make a lot of vegetables!  It’s such a simple way to enjoy them, and so delicious.  Serve them room temperature, after marinating a couple hours, just sitting on the counter top.  I’ve done this recipe for the hunters with a couple different vegetables, and they always love it.  It works well with steamed broccoli, cauliflower, carrots, asparagus, and of course, green beans.  Making a combination of vegetables works well also.  When I use broccoli, sometimes I add a few fennel seeds.

Marinated Green Beans

Marinated Green Beans


  • Green beans, cleaned
  • Extra virgin olive oil
  • Lots of pressed or minced garlic
  • Balsamic vinegar, a little (optional, but I love it)
  • Kosher salt, or a good sea salt
  • Freshly cracked pepper
  • Red pepper flakes (optional)


  1. Steam or boil the green beans to the tenderness you like. I like around 8-10 minutes. Drain, and spread them on a a clean dishtowel to dry.
  2. Toss the beans with all the ingredients. Taste for seasoning and adjust. For the garlic, I use about 2 large cloves for each pound of green beans.
  3. Leave them sit in a bowl on the counter top at least a couple hours, before serving. Toss occasionally. Serve a t room temperature.
  4. I've also served these as an appetizer.

One Comment

  1. Nina says:

    I’ve eaten your green beans and they’re delicious! So simple, too.

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