Miso Mustard Green Beans
Updated June 2, 2026
David Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Ready In
- 15 min
- Rating
- Comments
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Ingredients
Salt
1 pound green beans, trimmed
3 tablespoons white miso
1 ½ tablespoons Dijon mustard
1 ½ tablespoons lemon juice (from half a lemon)
Toasted sesame seeds, for serving
Nutritional analysis per serving (2 to 4 servings)
12 grams carbs; 78 calories; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 4 grams fiber; 547 milligrams sodium; 4 grams protein; 5 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
Fill a medium bowl with ice water. Bring a medium saucepan of water to a boil. Salt it well, like you would pasta water. Add the green beans and cook until tender but still bright green, 5 to 6 minutes. Drain, then transfer to the ice water to cool. Drain.
- Step 2
While the beans are cooling, in a large bowl, stir together the miso, mustard and lemon juice until smooth. Add the green beans and stir until coated. If the dressing is thick and splotchy, add cold water 1 tablespoon at a time until the dressing is silky-smooth. Top with sesame seeds.
Private Notes
Comments
@YiaYia any user can leave a rating regardless of whether they also add a comment or not. I leave a rating more for myself (as a reminder that yes, I did cook this one, and I should do it again!) and only leave comments if I have something to add to the conversation that may be useful for others.
Just curious - who rates recipes? I had always assumed it was cooks who commented, but this recipe has 5 stars & only one comment, which is actually a question. I’ve just made this & I think there’s too much dressing. It’s tasty but a little too salty & gloppy. I like it overall, but think next time I’ll cut way down on the dressing.
I liked these! I did make a few changes to the dressing after tasting it - a pressed clove of garlic, a healthy glug of olive oil, and a teaspoon or so of agave nectar. Pretty easy summery veggie side. Would make again.
i thought this was just ok. i suggest reducing the amount of mustard.
The sauce was too thick and gloppy, even after adding a few dashes of avocado oil and sesame oil to combine the lumpy sauce. It was too mustard forward for my liking but the hubs thought the flavor was great. He wants me to make it again but I’m thinking not…
There isn’t a food I hate, and I never leave poor reviews. I love all of these flavors separately and combined with other things. This just didn’t work, and I had to throw away beans from my garden. It was that disappointing.