Marinated Green Beans
Updated June 10, 2025
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
- 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
12 ounces green beans, ends trimmed
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 garlic cloves, grated
¼ cup torn fresh basil leaves
¼ cup torn fresh mint leaves
Crushed red pepper (optional)
Nutritional analysis per serving (2 to 4 servings)
7 grams carbs; 123 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 3 grams fiber; 260 milligrams sodium; 2 grams protein; 3 grams sugar
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
In my experience, cooking beans for 2 minutes until they're "crisp-tender" means they're crisp alright, but not tender. Basically the texture of raw beans. I cooked these for about four minutes and they were perfect
Why are we still recommending the use of plastic bags? Especially when vinegar could cause plasticizers to migrate into the food?
Bob, you're correct, the type of salt does make a difference! In general, if we don't specify a specific type of salt, you can use whatever you have. In this case, Dan used Diamond Crystal kosher salt; I've updated the recipe to reflect that detail. If you prefer to use fine salt or Morton coarse kosher salt, which are denser than Diamond Crystal, I would start with 3/4 teaspoon in the marinade, and adjust the salt to taste at the end. Whatever salt you use, I hope you make the recipe!
There are way too many complaints about using mint. This combination does not make mint the star. I love it!
I make a similar salad, but I steam the beans along with sliced shallots; the marinade is olive oil, balsamic vinegar, herbed salt and tarragon into which hot beans are put directly … good hot or cold.
I toast pine nuts in a skillet and add them to the dressing while still hot. They add deliciousness an just the right texture.
@Jean Li thought of doing that with the batch I just made for a picnic so I used pistachios… should be tasty