Charred Green Beans with Cilantro Vinaigrette
These irresistible Charred Green Beans can be prepared in less than 15 minutes, require only a handful of ingredients, and can be served warm, at room temperature, or cold from the fridge. Once cooked (or roasted over a high heat), the grilled green beans are toss with a homemade cilantro vinaigrette. Serve this vibrant summer side dish with grilled meat, seafood, or vegetarian dishes! Important Equipment Note: If your grill grates are spaced apart by more than ½-inch, I recommend setting a metal rack - without a non-stick coating - over them to ensure the beans do not fall through during cooking. A grill basket is another option. Alternatively, you can char the green beans in batches on a piping hot grill pan on the stovetop or roast them at a high temperature. If grilling inside, be sure to turn on your kitchen exhaust fan.
Ingredients
Cilantro Lime Vinaigrette:
- 2 tablespoons (30 mL) extra virgin olive oil
- 2 tablespoons (30 mL) fresh lime juice
- ¼ cup packed cilantro leaves plus more for garnishing
- 1 small garlic clove finely grated with a microplane
- ¼ teaspoon kosher salt
- freshly ground black pepper
Charred Green Beans:
- 1 lb (16 oz) fresh green beans trimmed
- extra virgin olive oil
- flaky salt such as Maldon, for finishing
Instructions
- Prepare Vinaigrette: Combine the olive oil, lime juice, cilantro, grated garlic, salt and pepper in a small capacity food processor bowl. Puree or pulse the ingredients together until well emulsified and the cilantro is finely chopped in texture. Scrape down the sides of the bowl once or twice as needed. Set aside while you prepare the green beans. Stir just before using.
- Prepare the Green Beans: In a mixing bowl, toss the trimmed green beans lightly with olive oil, roughly 1 tablespoon or so, and season with salt. Preheat an outdoor grill to high heat. Important Note: If your grates are spaced apart by more than ½-inch, I recommend setting a metal rack - without a non-stick coating - over the grates to ensure the beans do not fall through during cooking. Alternatively, you can char the green beans in batches on a piping hot grill pan inside on the stovetop. If grilling inside, be sure to turn on your kitchen exhaust fan as it will get smoky.
- Distribute the green beans over the hot grill, perpendicular to the grates or on top of the metal rack. Depending on the size of your grill, you may need to cook the beans in batches to avoid over-crowding. Cook the beans for roughly 3 to 4 minutes, tossing with tongs every few minutes, until evenly charred and beginning to soften. Transfer to a large platter.
- Serve: Spoon the cilantro lime vinaigrette over the charred green beans, tossing lightly if desired. Before serving, sprinkle the beans with flaky salt. Serve hot, at room temperature, or cold from the fridge.
Tips for Success:
- If you don't have a grill, you can achieve a similar effect by using a grill pan or roasting the green beans (spread evenly on a half sheet pan) in the oven at a high (450°F) temperature.
Serving: 1serving, Calories: 207kcal, Carbohydrates: 18g, Protein: 4g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 306mg, Potassium: 512mg, Fiber: 6g, Sugar: 8g, Vitamin A: 1707IU, Vitamin C: 33mg, Calcium: 90mg, Iron: 2mg