Green Bean Salad With Lemon and Dill

Fresh green beans are a summertime staple! This vibrant green bean salad dressed in lemon and dill will have everyone reaching for seconds during weeknight dinner and asking for the recipe at backyard cookouts.

Garden Green Bean Salad - green beans on a plate with a fork
Alison Bickle

If there is one vegetable dish I know everyone at the table will eat to excess, it’s this green bean salad. I started making it when my children were toddlers. It was easy for them to pick the green beans with their hands and serve themselves but still had all the grown-up flavor my husband and I enjoy.

I don’t know if my kids liked eating vegetables as finger food or the flavor, but either way they’ve signed on to eating green beans for the duration, and that makes me a happy mama.

What's in This Salad

I do my best not to over complicate summer food. I want to be outside, enjoying the weather, not inside over a hot stove or a cutting board. That’s exactly why this salad is just green beans tossed in a quick dressing. No need to be fussy.

Lemon and dill have long been fast friends. The light and bright flavor of the dill is only enhanced by the tart zip of lemon zest and fresh-squeezed juice. I toss in a little minced red onion, olive oil, and Dijon mustard to help balance out the other flavors.

Add the just-blanched beans and stir to coat. Voila! A delicious side is ready to complement the main dish.

Healthy Vegetable Sides - green beans in a white bowl
Alison Bickle

How To Cook Fresh Green Beans

The key to this salad and is to blanch the beans, which is basically a quick dunk in boiling water.

You want the beans to be crisp-tender – the raw edge is taken off, but the bean remains sturdy, the color is bright green, and you still need to use your teeth to bite into it. Unlike canned green beans that disintegrate on contact.

Usually, people blanch then shock vegetables in ice water to stop the cooking process and keep the color vibrant, but I’m not shocking anything on a Wednesday night. If I were trying to dress this up for a dinner party, I might take that extra step. Might.

To have beans with texture that holds up in a salad, blanch them for about four minutes, drain them in a colander, rinse them in cold water, and pat them dry with a paper towel.

How To Avoid Watery, Under-Seasoned Salad

When blanching vegetables for sides or salads it’s easy to overlook the water on the surface of the vegetables. Too much water will dilute the dressing you’re using to jazz up your beans, and you’ll end up with bland vegetables.

To help with this issue, I wait to make the dressing until after I drain the beans. I give beans a couple of good shakes in the colander to make sure I get most of the water off and pat them dry with a paper towel before adding the beans to the bowl with the dressing.

Easy Green Bean Side with Dill and Lemon - green beans on a plate with a fork
Alison Bickle

Can You Make This Salad in Advance?

This green bean salad is best eaten the day it’s made, but you can still get a few steps out of the way if you’re planning to serve this to company.

Feel free to wash and trim the green beans and make the lemon-dill dressing one day before you plan to serve it. On the day you need it, set the dressing on the counter while you blanch the beans, then toss everything together and dig in. When the oil in the dressing gets cold from refrigeration, it can clump together a bit, but it thins back out at room temperature.

Leftovers will keep in the refrigerator for up to three days.

Other Simple Vegetable Sides

Green Bean Salad With Lemon and Dill

Prep Time 15 mins
Cook Time 4 mins
Total Time 19 mins
Servings 4 to 6 servings

The most time-consuming part of this salad is trimming the stem ends off of fresh green beans. You have to wait for the water to come to a boil anyway, so you might as well trim the beans.


  • 1 1/2 pounds fresh green beans

  • 3 tablespoons fresh dill, minced

  • 3 tablespoons red onion, minced

  • 1 1/2 tablespoons Dijon mustard

  • 1 1/2 tablespoons olive oil

  • Zest of 1 lemon

  • Juice from 1/2 lemon (about 1 1/2 tablespoons)

  • 1 tablespoon plus 1/2 teaspoon kosher salt, divided

  • 1 teaspoon freshly ground black pepper


  1. Trim the green beans:

    In a large saucepan, bring water to a boil and add 1 tablespoon kosher salt. You want the water to be salty like the sea.

    While the water is coming to a boil, wash and trim the stem ends of your green beans.

    Fresh Green Bean Salad - green beans with the ends trimmed
    Alison Bickle
  2. Blanch the green beans:

    Add the trimmed beans to water. Let boil for about 3 to 4 minutes. The color of the beans should be bright and the texture cooked but firm and tender. Taste a bean to make sure it has the right texture.

    Strain the beans and run under cold water to slow the cooking process. Shake off the excess water and pat them dry with a towel.

    Easy Green Bean Side
    Alison Bickle
    Cold Green Bean Salad - green beans in colander
    Alison Bickle
  3. Make the dressing and toss to coat:

    In the bottom of your serving bowl, whisk together the dill, minced onion, Dijon mustard, olive oil, lemon zest, lemon juice, 1/2 teaspoon salt, and pepper. Add the beans. Toss to coat.

    Serve at room temperature alongside a main meal, or be like my daughter and just eat a heaping plateful. No judgment here.

    Easy Green Bean Side
    Alison Bickle
    Garden Green Bean Salad
    Alison Bickle
Nutrition Facts (per serving)
123 Calories
4g Fat
24g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 123
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 219mg 10%
Total Carbohydrate 24g 9%
Dietary Fiber 7g 25%
Total Sugars 10g
Protein 4g
Vitamin C 87mg 436%
Calcium 82mg 6%
Iron 2mg 12%
Potassium 485mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.