Kalyn's Kitchen

Lemony Green Beans

Lemony Green Beans have lemon juice and lemon zest, and these are one of my favorite green bean recipes that I’ve made many times. And these tasty green beans are a perfect quick and easy side dish for a special meal!

PIN Lemony Green Beans to try them later!

Lemony Green Beans with Lemon Juice and Lemon Zest found on KalynsKitchen.com

If you’re someone who likes those lovely thin green beans you can get almost all year now, I enthusiastically recommend you try this recipe for Lemony Green Beans that literally takes minutes to get on the table. I know green beans are also a beloved garden vegetable, but I didn’t have garden beans when I first tried the recipe, and I made it three times with the French green beans that come from Costco. And trust me when I say this recipe is ridiculously easy but so, so good!

In fact, the first time I made Lemony Green Beans, I ended up eating a whole pound of green beans myself and calling it lunch! And through the years I’ve made these beans often when I needed a side dish for a special dinner. Beloved recipes like this one that I’ve made over and over are exactly what I love to remind you about for my Friday Favorites posts, so today I’m reminding you about this favorite way to cook green beans and urging you to make it soon! And check the list in the post for more holiday-worthy ideas for green beans!

Lemony Green Beans process shots collage

How to Make Lemony Green Beans:

(Scroll down for complete recipe with nutritional information.)

  1. Trim both ends of the beans. I take a handful of beans, standing them up in my hand, then let them fall down on to the cutting board to line up the ends.
  2. Bring salt and water to boil in a small saucepan, then cook the beans for about 5 minutes, or until they’re barely tender-crisp.
  3. While beans cook, zest and squeeze the juice of one lemon. (I used all the juice, but I like things really lemony.)
  4. Drain beans in a colander placed in the sink.
  5. Heat the olive oil in the same pan you cooked the beans in, then add the beans, pour over the lemon juice, season with salt and fresh ground black pepper to taste, and cook about 1 minute (just long enough to get the beans infused with lemon flavor.)
  6. Put beans on a serving dish and sprinkle with lemon zest. Serve hot.

Lemony Green Beans square image of finished beans on plate

More Favorite Green Beans for Special Dinners:

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan
Air Fryer Asian Green Beans
World’s Easiest Garlicky Green Beans Stir Fry
Stir-Fried Green Beans with Lemon, Parmesan, and Pine Nuts
Garlic Roasted Green Beans with Shallots and Almonds

Lemony Green Beans with Lemon Juice and Lemon Zest found on KalynsKitchen.com

Lemony Green Beans

Yield 4 servings
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes

Lemony Green Beans have lemon juice and lemon zest, and this is a great low-carb side dish to serve guests.


  • 1 tsp. salt
  • 1 lb. fresh green beans, both ends trimmed
  • one large lemon (lemon zest and lemon juice)
  • 1 1/2 T olive oil
  • salt and fresh ground black pepper to taste


  1. Trim both ends of green beans. (I do this taking a handful of beans, standing them up in my hand, then letting them fall down on to the cutting board, which lines up the ends. Then trim that end and repeat with the other end.)
  2. Fill a medium-sized saucepan half full with water, add salt, and bring to a boil.
  3. When water boils, add beans, reduce heat to a gentle simmer and cook beans about 5 minutes, or until they are barely tender-crisp.
  4. While beans cook, grate the zest and squeeze the juice from the lemon.
  5. When beans are tender-crisp, drain into a colander placed in the sink.
  6. Return pan to stove and heat the olive oil.
  7. When the oil is hot, add the beans, pour over the lemon juice, season to taste with salt and fresh ground black pepper, and cook beans for about 1 minute, stirring a few times. (Cook beans just long enough to get them infused with lemon flavor.)
  8. Put beans on serving platter, then sprinkle with lemon zest.
  9. Serve hot.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 87Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 4gCholesterol: 0mgSodium: 734mgCarbohydrates: 8gFiber: 4gSugar: 4gProtein: 2g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Lemony Green Beans are a perfect side dish for any phase of the original South Beach Diet, or any other type of low-carb or low-glycemic eating plan, and the recipe is also vegan, gluten-free, Whole 30, and Paleo.

Find More Recipes Like This One:
Use Green Beans to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Lemony Green Beans

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    52 Comments on “Lemony Green Beans”

  1. I made these beans for dinner tonight. YUMMY! I love lemon & it complimented the beans perfectly. They tasted fresh & light. I will be making these again for sure! Thanks for posting this delicious recipe.

  2. The zest is definitely important in this, but I also think that sauteeing the beans in the lemon juice (just for a minute!) really gets the lemon flavor going!

  3. I am sure that the Zest does the trick.

  4. I love green beans because you can take them so many different directions in a recipe! This recipe sounds great!

  5. Lemon + green beans sounds like a match made in heaven. Lovely.

  6. great pictures, nothing like a bit of lemon zest to make a dish shine

  7. That main photo is enough to make your mouth water – great recipe!

  8. So glad a lot of people are liking this!

  9. Great recipe and pretty picture! I also love lemony things — and green beans, so I'm doing this for sure.

    I have a couple of Moosewood cookbooks, but not the one you mentioned…sounds like a goodie.

  10. Wow never thought of using lemon on green beans. I love GBs, eat them off the grill (foil packet) with garlic and herbs. These sound great!

  11. Well, that's quite a recommendation … eating one pound in one sitting, Kalyn! But looking at your photos and imagining the lemon juice, zest, black pepper, and olive oil combo, I can see why. 🙂 We haven't had fresh green beans yet ths year at home, but I'd love to give this recipe a try. It would make a great presentation for a dinner or pot luck, too.


  12. These must have been seriously tasty if you ate a whole pound by yourself! Gotta love Moosewood!

  13. Unfortunately I do not have any greens beans growing in my garden but nevertheless this looks like a brilliant recipe to try!

  14. This looks great, green beans are in season now and I am really getting tired of the steam and butter routine. I'm going to give this a try. Thanks!

  15. Excellent green beans! They are my favorite vegetable and I am always looking for new ways to prepare them, thanks!

  16. Katie, it seems like a great book. I have a bunch of things with post-its that I want to try!

    RV, if you like lemon, you'll like it, I promise!

  17. I don't eat beans often, but this recipe is very inviting.. It looks zesty…

  18. That's one of the few Moosewood books that I don't own, and I think I need to pick it up because these sound delicious!

  19. Suebob, roasted beans, yum!

  20. This is one of my favorite ways to eat green beans. I also like to roast them into semi-crispy little snacks.