RECIPE: Hazelnut and Lemon Green Beans

Take a break from the traditional starchy sides by adding a simple and refreshing vegan-friendly option.


  • 1/2 lb. green beans (ends trimmed)
  • 1/4 tsp. salt (to taste)
  • 2 tsp. coarsely chopped hazelnuts (toasted)
  • 1 1/2 tsp. grated lemon peel
  • 2 tsp. lemon juice, preferably fresh-squeezed
  • 1/2 tsp. extra virgin olive oil
  • Ground black pepper (to taste)


  1. Fill a large pot one-third full of water. Cover and set over high heat.
  2. When the water comes to a full boil, add the beans and 1/4 teaspoon salt.
  3. Cook for 4 to 6 minutes, or until just tender. Drain in a colander.
  4. Transfer to a serving bowl. Add the nuts, peel, juice, and oil.
  5. Season with salt and pepper. Toss gently to mix. Serve immediately.

COOKING TIP: Toasting Hazelnuts

To toast the hazelnuts, place them in a dry, nonstick skillet over high heat. Cook for 1 to 3 minutes, shaking every 15 seconds or so, until toasted. Watch them closely, as they brown quickly.


Servings: 2
Calories: 55
Fat: 3 g
Protein: 2 g
Carbohydrates: 8 g
Dietary Fiber: 5 g
Sodium: 14 mg

Download the Recipe PDF

Source: American Heart Association

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