By Lisa Esile, MS,
Green beans might just be one of the most underrated veggies around. Crisp, tender, and endlessly versatile, they add fresh flavor, satisfying crunch, and a healthy dose of vitamins and minerals to all kinds of savory dishes. They’re easy to grow, too—so if you’ve got a garden, you might end up with more than you know what to do with. We’ve rounded up 23 of our favorite ways to use green beans, from sensational summer salads to comforting autumn sides, gorgeous grain bowls, nourishing soups, and beyond. These recipes will have you keeping fresh green beans in your crisper all summer, and a bag in your freezer the rest of the year.
Frozen Green Beans
Frozen green beans—picked and snap-frozen at their peak—are nutritionally dense and incredibly convenient. In any dishes that call for fresh green beans, you can substitute frozen ones and cook as directed in the recipe.
Spicy Cajun Hash on Grits
Creamy, garlicky grits form the perfect base for this bold, Southern-inspired dish. A vibrant Cajun hash—packed with carrots, green beans, bell pepper, tomatoes, and kidney beans—brings color and bold flavors to the table. Seasoned with your favorite Cajun spice blend (mild or fiery, your choice), this comforting meal is guaranteed to spice up your morning.
“We love this dish - easy to make and so delicious!” —Summer
“We love this dish - easy to make and so delicious!” —Summer
Green Bean and Mango Salad
Tender green beans meet juicy mango in this refreshing, Thai-inspired salad. Tossed with tomatoes, cilantro, and peanuts in a tangy lime-chili dressing, this bright medley is tasty when chilled and a great option for taking to a potluck barbecue.
“Really loved this salad. Mango and cilantro tasted so good together, and I didn't need the sugar in the dressing.”
“Really loved this salad. Mango and cilantro tasted so good together, and I didn't need the sugar in the dressing.”
Green Bean Pasta with Cashew Pesto
Simple and satisfying, this creamy basil pesto pasta is a reader favorite, delivering big flavor with minimal effort. Cashews create a luscious base, while nutritional yeast adds cheesy richness. Green beans provide a pleasing crunch, and just enough cannellini beans are included to give the dish extra staying power without making it overly beany.
“This was hands-down the most delicious pesto recipe I've ever eaten! Even my omnivore husband could not stop raving about it.” —Anke
“This was hands-down the most delicious pesto recipe I've ever eaten! Even my omnivore husband could not stop raving about it.” —Anke
Summer Harvest Soup
This bright, summery soup showcases the best of the season’s produce. Zucchini, tomatoes, corn, green beans, fresh basil, and asparagus simmer in a light, flavorful broth, while bulgur (or quinoa) adds a chewy touch. Ready in 30 minutes!
“What a delightful soup. It's like summer in a bowl. I was skeptical about summer soups, because it seems too hot out to want to eat a hot meal, but this soup is so light and delicate, it's refreshing.” —Ashley
“What a delightful soup. It's like summer in a bowl. I was skeptical about summer soups, because it seems too hot out to want to eat a hot meal, but this soup is so light and delicate, it's refreshing.” —Ashley
Vegan Vegetable Korma
This 30-minute vegan korma was one of our most popular recipes of 2024—and for good reason. A rich, creamy sauce made from cashews, dates, and sautéed onions coats tender green beans, carrots, and bell peppers for a deeply satisfying, plant-powered curry. Serve with brown rice and/or whole wheat vegan naan.
“My very first vegan meal! Very satisfying and tasty” —Christina
“My very first vegan meal! Very satisfying and tasty” —Christina
Air-Fried Tempura Veggies with Jalapeño-Lime Sauce
With their long, slender shape and mild flavor, green beans are perfect for dipping and make a healthy handheld appetizer. In this recipe, they’re air-fried in a light, crispy batter alongside bell peppers and broccoli and served with a zesty jalapeño-lime sauce.
Napa Cabbage Salad
Shredded napa cabbage sets the stage for this crisp, colorful salad, which also features tender green beans and crunchy carrots. Readers swear by the sweet ginger-soy dressing, and a sprinkle of fresh cilantro and chopped peanuts adds the perfect finishing touch. Enjoy as a light lunch or a refreshing side to a veggie burger.
“Seriously, my favorite salad ever. Every time I eat it, I'm shaking my head in amazement at how dang good it is.” —Amanda
“Seriously, my favorite salad ever. Every time I eat it, I'm shaking my head in amazement at how dang good it is.” —Amanda
Mediterranean Green Beans and Potato Toss
This Mediterranean-style green bean and potato dish is a perfect summer weeknight meal: simple, fresh, full of flavor, and ready in just 35 minutes. A saucy mix of cherry tomatoes, garlic, and shallots gets extra oomph from cannellini beans with fragrant fresh basil melding the flavors together. Serve as a light entrée or side with crusty whole grain bread. For year-round ease, frozen green beans work just as well.
“Amazing! And no need to add oil or fats.” —Jānis
“Amazing! And no need to add oil or fats.” —Jānis
Skillet Green Beans with Caramelized Onions and Mushrooms
This savory green bean skillet is an excellent addition to any Thanksgiving spread. Loaded with sweet, caramelized onions, umami-rich mushrooms, and crunchy toasted almonds, it offers rich flavor and festive texture in every bite.
“I made this recipe to go with our Christmas dinner tonight. It was a smash hit.” —Sunny
“I made this recipe to go with our Christmas dinner tonight. It was a smash hit.” —Sunny
Curried Blistered Green Beans with Orange Rice
Green beans—sautéed over high heat until charred in spots—are the star of this delectable rice and vegetable dish, adding a smoky depth and pairing well with the orange-zested brown rice and peanut-curry glaze. Edamame, carrots, and riced cauliflower add extra veggie goodness.
“Delicious! Tastes even better the next day. Nice potluck dish or to make ahead for picnics or camping and serve it cold.” —Julie
“Delicious! Tastes even better the next day. Nice potluck dish or to make ahead for picnics or camping and serve it cold.” —Julie
Green Beans and Potatoes with Mustard Vinaigrette
This crowd-pleasing bean and potato salad, served over chewy bulgur wheat, is perfect as a main meal or as a side at your next grill. Aquafaba, Dijon mustard, fresh dill, and white wine vinegar combine to create a light, flavorful, and oil-free vinaigrette. Garnish with toasted pine nuts for added crunch and richness.
“This is absolutely delicious! The pine nuts are the star of the dish. Don’t leave them out.” —Bev
“This is absolutely delicious! The pine nuts are the star of the dish. Don’t leave them out.” —Bev
Roasted Tomato and Red Pepper Soup
This blended tomato soup gets its rich, bold flavor from oven-roasting tomatoes, peppers, onion, and garlic—an easy step that adds incredible depth. Once blended, add cooked pasta, green beans, carrots, and peas. A splash of plant milk makes it creamy and cuts the acidity of the tomatoes. Whether you’re making this for yourself, your family, or guests, you’ll be pleased with the results.
“This recipe is easy, tasty, and uses regular ingredients. My family loved it, thank you!”
“This recipe is easy, tasty, and uses regular ingredients. My family loved it, thank you!”
Thai Grain Bowls
This beautiful bowl is packed with sautéed green beans, mushrooms, bell pepper, and onion over a bed of tricolor quinoa and crisp cabbage. A tangy-sweet sauce of lime juice, sriracha, and maple syrup ties it all together, with fresh cilantro and peanuts adding nuance and depth.
“This is so easy to make, and the nutritional value is through the roof. The uniqueness that the green beans add to the texture is unique. My husband and I both enjoyed this bowl very much.”
“This is so easy to make, and the nutritional value is through the roof. The uniqueness that the green beans add to the texture is unique. My husband and I both enjoyed this bowl very much.”
Spicy Pickled Green Beans
Got a green bean surplus? These spicy refrigerator pickles are perfect for adding zip to salads, grain bowls, burgers, or sandwiches. And they’re easy, too. Simply pack trimmed beans into sterilized jars with garlic, red pepper flakes, and dill, then pour a hot, tangy brine over the top. Let them sit sealed for at least a week to develop their bold bite.
Green Beans and Summer Squash Salad
Fresh chard, summer squash, and green beans shine in this delicious salad, which is complemented by earthy kidney beans and a tangy Dijon vinaigrette that coats every bite. Here, the chard and squash are served raw, but you can lightly cook the squash if you prefer. Be sure to slice the chard very finely. (Baby spinach would also work well.)
“I make this recipe every year [when] my garden is bursting with purple green beans, yellow squash, and Swiss chard. I love making dishes that I can pick all the ingredients from my garden. And it's a delicious salad.” —Laura
“I make this recipe every year [when] my garden is bursting with purple green beans, yellow squash, and Swiss chard. I love making dishes that I can pick all the ingredients from my garden. And it's a delicious salad.” —Laura
Vegan Niçoise Salad Sandwich (Pan Bagnat)
If you love Dana Shultz’s No-Tuna Salad Sandwich (and if you haven’t tried it, you must!), you’ll appreciate having a new hearty vegan sandwich to add to the rotation. This scrumptious sandwich features potatoes and green beans (young green beans work well) layered with a flavorful mix of chickpeas, artichoke hearts, capers, and olives. Ready in just 35 minutes, it’s perfect for weekday lunches or impressing friends over the weekend.
Mixed Winter Veggie Curry with Poppy Seeds
If it’s cool out and you’ve got fresh or frozen green beans on hand, this comforting 25-minute curry will warm you up from the inside out. Steamed green beans, carrots, potatoes, and cauliflower are soaked in a creamy, aromatic sauce made from toasted cumin, poppy seeds, fresh ginger, and a blend of Indian-inspired spices. Cashew powder adds body, while a splash of lime juice brightens the dish.
“This is so yummy! I actually had it over rice just because that's what I had left in my fridge. I'm going to make it again and make a double batch—so good!”
“This is so yummy! I actually had it over rice just because that's what I had left in my fridge. I'm going to make it again and make a double batch—so good!”
Vegan Southern Green Beans
Smoked paprika and crushed red pepper bring a bold, spicy warmth to these tender Southern-style green beans. Cooked red onion adds sweetness, while a final sprinkle of freshly ground black pepper enhances every savory note. Quick and easy to make, this dish is perfect for a vegan holiday spread or anytime you’re in the mood for comforting, flavorful greens.
“Lovely-tasting beans! I made a bowl of rice, lemon tofu, and these beans.” —Kelly
“Lovely-tasting beans! I made a bowl of rice, lemon tofu, and these beans.” —Kelly
Vegan Italian Wedding Soup
With red beans, plenty of veggies, and oven-baked chickpea and lentil meatballs, this brothy soup offers layers of flavor and comfort. Frozen green beans make this an easy, anytime dish; however, feel free to use fresh ones if they’re on hand. Ladle the hot soup over the meatballs just before serving for a satisfying, plant-powered meal.
“I enjoyed the flavors and textures of this soup.” —Becki
“I enjoyed the flavors and textures of this soup.” —Becki
The Best Vegan Green Bean Casserole
A fresh take on a beloved classic, this green bean casserole combines crisp-tender beans with a savory mushroom and onion gravy. Crispy baked onions and toasted almonds are sprinkled over the top, for a crunchy finish.
“I don’t usually like green beans, but this was delicious!” —Zak
“I don’t usually like green beans, but this was delicious!” —Zak
Vegan Niçoise Salad Bowls
Experience the flavors of southern France with these produce-packed vegan Niçoise bowls, which feature fingerling potatoes and thin green beans in a creamy tahini dressing. Briny artichoke hearts and nutty chickpeas stand in for tuna and eggs, delivering the essence of Niçoise, sans animal products.
“This is delicious and very easy to prepare.” —Susan
“This is delicious and very easy to prepare.” —Susan
Tuscan White Bean Burgers
These bean burgers are made with cooked rice and cannellini beans, but unlike many vegan patties, they also include a generous helping of vegetables, including green beans, carrots, celery, and mushrooms. The vegetable mixture is cooked in a wide skillet to remove excess moisture, then combined with the beans and rice before being formed into patties.
“The burgers are fantastic! I can’t wait to make them again.” —Jenna
“The burgers are fantastic! I can’t wait to make them again.” —Jenna
Mixed Grain Bowls with Mushrooms and Lentils
This hunger-busting grain bowl layers hearty quinoa, nutty wild rice, earthy lentils, and crisp green beans with tender Swiss chard and umami-rich mushrooms. A punchy Dijon mustard dressing, fresh orange slices, and sharp red onion bring brightness to every bite, while a sprinkle of slivered almonds adds a subtle richness.
“The green beans added a fun and tasty crunch!” —Laurel
“The green beans added a fun and tasty crunch!” —Laurel
About the Author
About the Author
Lisa Esile, MS
As an author, Do Nothing meditation instructor, and wellness coach, Lisa Esile combines her love for food and nutrition with her mental health background and delights in helping people find a stress-free way to make lasting lifestyle changes. Esile has a master’s degree in human nutrition and is the co-author/illustrator of Whose Mind Is It Anyway? Get Out of Your Head and Into Your Life. Learn more at lisaesile.com.
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