Think of it as a unique and fun side dish that features the best of summer produce. Green beans are stir-fried with garlic until they’re tender and charred all over, then topped with a refreshing “salsa” made of macerated shallots, fresh herbs, cherry tomatoes, and lemon. Every bite is better than the last. The green beans are savory and tender while the salsa is a refreshing, herbaceous, and slightly sweet flavor bomb. Your summer dinners won’t be complete without this side!
Why this recipe works
Green beans, but with a twist!
You can’t go wrong with green beans in summer. They’re crisp, juicy, sweet, and go well with anything. But let’s be honest, green beans rarely get an opportunity to truly shine. So it’s time to put something more exciting on the table, which is where this charred green beans recipe comes in! In this over-the-top side dish, fresh green beans are stir-fried in a sizzling hot wok with garlic (similar to how they’re prepared in Chinese restaurants). The beans get tender yet still a bit crisp and beautifully browned on the outside. One bite and you’ll never settle for boring green beans again!
Impress and delight your tastebuds
To complete these gorgeous charred green beans, they’re dressed in a preserved lemon “salsa” that will make your tastebuds dance. And this is no ordinary salsa. It’s a refreshingly herby and umami-packed condiment made with seasonal cherry tomatoes, fresh herbs, preserved lemon, shallots, and chile peppers. Use it on these green beans, then make it again and again to serve with beans or lentils, on this Savory Asparagus Galette, and with even more charred veggies, like broccoli and cauliflower. If you don’t have access to preserved lemons, you can easily swap in lemon zest.
The perfect blend of summer flavors
A beautiful blend of summer flavors is married in the lemon salsa. Preserved lemons are a shining star (learn more about them in this post on How to Make and Use Preserved Lemons) because they add a unique umami flavor in addition to their delightful lemony goodness, which only gets better when fresh basil and parsley are added. Fresh summer cherry tomatoes give the salsa just the right amount of sweetness, which balances the heat from the chile pepper and the tang from the vinegar.
Ingredient notes
Green beans
Green beans are the star ingredient of this summer dish. They’re snappy, crunchy, have an earthy-sweet flavor, and pair well with savory summer flavors. Fresh green beans are plentiful (and cheap!) during summer, as that’s when they’re in peak season. Get your hands on the best beans possible, either from your local farmers market or in bulk at the grocery store. These are typically fresher and sweeter than pre-packaged green beans. When you’re shopping, look for beans with a vibrant green color and smooth pods. Bon Appetit recommends avoiding green beans that are very large, wide, and/or thick because they tend to taste bitter and mealy. Want to use French green beans (haricot verts)? Go ahead, but cook them for 2 minutes less, as they’re more tender than regular green beans.
Cherry tomatoes
Just like the green beans, you need the best-quality cherry (or grape) tomatoes you can find, as they’ll make the salsa taste so much better. They too are in season throughout summer and are easy to find at most grocery stores and farmers markets. Pro tip: The golden cherry tomatoes, like sungold tomatoes, tend to be the sweetest!
Preserved lemon or lemon zest
It wouldn’t be lemon salsa without the lemons! Preserved lemons add a fun, supercharged lemony flavor that will leave your tastebuds wanting more. If you’re not in the habit of making preserved lemons at home or don’t want to buy preserved lemons (affiliate link), rest assured, you can just use lemon zest instead and the salsa will still be delicious. Where to buy: You can buy preserved lemons at specialty shops, Middle Eastern markets, and online. Or make them yourself! Substitute: Use an equal amount of lemon zest instead (the zest from about 1 large lemon).
Fresh herbs
You won’t find me without fresh herbs in my fridge, especially in summer. They’re at their finest during the hot summer months and this salsa takes full advantage of their extra bright and herbaceous flavors. I love basil the most in this recipe, as it pairs so great with the cherry tomatoes and green beans and is in peak season. Feel free to get creative and use parsley or dill, or even throw in a little mint.
Sumac
Sumac is a popular Middle Eastern spice and one of my favorite ingredients. It’s bright, tangy, citrusy, and a little earthy. Some say it adds the tartness of lemon juice without the acidity. I like to use it to macerate the shallots in the salsa and for a lovely tart, fruity flavor. Where to buy: You can buy sumac at well-stocked grocery stores, spice shops, Middle Eastern markets, and online (affiliate link). Substitute: Simply omit the sumac if you can’t find it. To replicate its tangy flavor, add a squeeze or two of fresh lemon juice to the salsa once it’s ready.
Tips for making this recipe
Mise en place
In other words, prep everything before you start this recipe. Make the salsa, trim the green beans, chop the garlic, and toast the nuts before cooking the green beans. This way, the green beans will still be warm when it’s time to eat.
Leave the beans alone
Once they’re in the wok, leave the beans alone. Letting them sit, undisturbed, is how they will achieve a gorgeous char on the outside. Only stir them once per minute.
Use a wok if you have one
Because of its curved shape, a wok has a higher, more concentrated heat that’s wonderful for charring and searing. It also heats up way faster than a standard pan, helping you get this meal on the table in a hurry! Don’t have a wok? Use a heavy-bottomed skillet you can use over high heat (like a cast iron skillet or stainless steel skillet, not non-stick).
Double the recipe
This crowd-pleasing meal is sure to be a hit at holidays and special events. The salsa already makes a generous amount, so all you need to do is cook more green beans and garlic (up to 24 ounces of beans) to double the recipe. The best way to cook a larger batch of green beans is in two separate batches. This way, they’ll char and crisp in the pan instead of steaming.
Repurpose the salsa
This recipe makes a fair amount of lemon herb salsa, allowing you to enjoy it in a ton of other ways! These are some of our ways to indulge:
Despite it being far from traditional Mexican-style salsa, the lemon salsa makes for a fantastic snack to enjoy with tortilla chips! Spoon it over a bowl of rice and lentils for a refreshing twist. Stir some into a vegan yogurt sauce to spoon over beans or use as a base for these 20-Minute Broccoli and Za’atar Chickpeas. Mix it with vegan mayo to use as a creamy and herby sandwich spread.
If you love these charred green beans with lemon salsa, please leave a rating and review below! It’s always much appreciated :) And tag me on Instagram – I love hearing your feedback.
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