Marinated Green Beans
Updated June 11, 2025
- Total Time
- 2½ hours
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes, plus at least 2 hours’ marinating
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt (such as Diamond Crystal) and black pepper
- 12ounces green beans, ends trimmed
- 3tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2garlic cloves, grated
- ¼cup torn fresh basil leaves
- ¼cup torn fresh mint leaves
- Crushed red pepper (optional)
Nutritional analysis per serving (4 servings)
123 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 2 grams protein; 260 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, combine 2 quarts water and ½ tablespoon salt and bring to a boil. Add the green beans to the pot and cook for 2 minutes, until they are a vibrant green color. Strain the green beans and lay them on a kitchen towel or paper towel and blot them to dry. Set aside.
- Step 2
Make the marinade: In a small bowl, mix the olive oil, red wine vinegar, grated garlic, half of the basil and mint, 1 teaspoon salt and and pinch each of black pepper and crushed red pepper, if using.
- Step 3
Add the dried, still-warm green beans and the marinade to a shallow dish or a zip-top bag and toss to coat. Let sit for 15 minutes, then cover the dish or seal the bag and refrigerate for at least 2 hours, tossing occasionally. The beans will last in the refrigerator for up to 3 days, so feel free to make ahead or enjoy leftovers.
- Step 4
Serve cold or at room temperature, garnished with the remaining basil and mint.
Private Notes
Comments
When you say "1/2 tablespoon of salt to the water, and 1 teaspoon of salt to the marinade", do you mean table salt, Diamond Crystal Kosher salt, Morton’s Kosher salt, fine salt, or Maldon sea salt? The type of salt makes a huge difference.
@Bob in Charleston SC I read that salt always refers to Kosher salt in the recipes unless stated. And, they say to use Diamond Crystal as their guide because kosher salt can vary (although I use David’s and haven’t had a problem). Whatever you use, start small and taste!
@Amy I don’t like mint either. I plan to use fresh oregano.
Why are we still recommending the use of plastic bags? Especially when vinegar could cause plasticizers to migrate into the food?
While this was a simple dish to make, it just wasn't good enough for me to consider making again. The red wine vinegar was far more present than the other flavors, but still came across as a bit watery and one note. Perhaps sitting overnight in the marinade would be beneficial. My guests all tried the beans, but none went back for more.
Delicious! I used fresh dill instead of basil and mint because it's what I had on hand and they turned out great. These will be on my rotation going forward.
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