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Lemon Dilly Beans with Breaded Fish and a Lemon Wedge on a Blue Plate

Lemon Dilly Beans 2 Ways

Print Recipe
Served on the side, hot or cold. Just be sure to make enough – this recipe is easily doubled.
Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1 can 28 oz. Allens® Cut Italian Green Beans, well drained
  • 1 Tbsp. vegetable oil
  • 1/4 cup thinly sliced green onions
  • 1 lemon need 1Tbsp. juice and ½ tsp. zest
  • 1 Tbsp. chopped fresh dill or thyme
  • 1/2 tsp. Dijon mustard
  • Salt and pepper to taste

Instructions

  • HOT: Heat oil in a large non-stick skillet over medium-high heat. Add beans and cook 8 to 10 minutes or until lightly browned, stirring gently occasionally. Remove from heat. Gently stir in remaining ingredients.
  • COLD: In a large bowl, combine oil, green onions, lemon juice, lemon zest, dill, mustard, salt and pepper. Gently toss in green beans. Serve chilled or at room temperature.

Notes

NOTE: The recipe can be doubled.