From warm, tangy salads to creamy casseroles, these easy green bean recipes show off the veggie’s vibrant color, crisp bite and versatility.
1/30
Spring Pea & Radish Salad
From the Recipe Creator:
Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire
Nutrition Facts:
2/3 cup: 50 calories, 0 fat (0 saturated fat), 0 cholesterol, 86mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
2/30
Grilled Green Beans
From the Recipe Creator:
I cook almost everything outdoors, including grilled green beans. I prepare this snappy side dish while the entree is cooking. The recipe has won over my picky eaters. —Carol Traupman-Carr, Breinigsville, Pennsylvania
Nutrition Facts:
1 cup: 137 calories, 9g fat (5g saturated fat), 24mg cholesterol, 234mg sodium, 12g carbohydrate (3g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
3/30
Lemony Almond-Feta Green Beans
From the Recipe Creator:
When you find a vegetable recipe that demands second helpings, it's definitely worth sharing. I made these green beans for a dinner party, and that's exactly what happened! I like to use haricots verts, the skinny type of green bean. —Samantha Bowman, Houston, Texas
Nutrition Facts:
3/4 cup: 134 calories, 9g fat (4g saturated fat), 15mg cholesterol, 224mg sodium, 10g carbohydrate (3g sugars, 4g fiber), 5g protein.
4/30
Green Beans and Radish Salad with Tarragon Pesto
From the Recipe Creator:
Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. —Lily Julow, Lawrenceville, Georgia
Nutrition Facts:
1 cup: 115 calories, 10g fat (1g saturated fat), 1mg cholesterol, 89mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
5/30
Lemony Green Beans
From the Recipe Creator:
You can throw together this dish in minutes using ingredients you probably already have on hand. That’s the beauty of it. —Jennifer Tarantino, Rutherford, New Jersey
Nutrition Facts:
1 serving (calculated without lemon wedges): 76 calories, 5g fat (1g saturated fat), 0 cholesterol, 88mg sodium, 8g carbohydrate (3g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
6/30
Green Beans in Red Pepper Sauce
From the Recipe Creator:
For easy veggies, I make a simple sauce of sweet red peppers, almonds and parsley. We also like this sauce with zucchini or roasted cauliflower. —Elisabeth Larsen, Pleasant Grove, Utah
Nutrition Facts:
3/4 cup: 95 calories, 7g fat (1g saturated fat), 0 cholesterol, 276mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
7/30
Creamed Green Beans
From the Recipe Creator:
A family favorite for years, this special green bean recipe is a cinch to double and can be assembled ahead of time. When my nephews are coming for dinner, it’s an absolute must! —Betty Shaw, Weirton, West Virginia
Nutrition Facts:
1 cup: 191 calories, 13g fat (9g saturated fat), 45mg cholesterol, 646mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 6g protein.
8/30
Roasted Green Beans with Lemon & Walnuts
From the Recipe Creator:
I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia
Nutrition Facts:
1 serving: 119 calories, 8g fat (1g saturated fat), 0 cholesterol, 229mg sodium, 11g carbohydrate (3g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.
9/30
Green Beans and Mushrooms
From the Recipe Creator:
"We love green beans at our house and enjoy them at least once a week. I'm always experimenting with new ways to fix them," pens Sue Haviland of Lake Mills, Wisconsin. "Garlic cloves and mushrooms lend them delicious flavor in this quick-and-easy dish. I like to steam the beans so they keep most of their nutrients."
Nutrition Facts:
2/3 cup: 61 calories, 2g fat (1g saturated fat), 5mg cholesterol, 175mg sodium, 10g carbohydrate (0 sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
10/30
Slow-Cooker Green Beans
From the Recipe Creator:
I spent hours in search of sides for a cooking demo to present to women from my church. These easy green beans became my star attraction. —Alice White, Willow Spring, North Carolina
Nutrition Facts:
2/3 cup: 143 calories, 8g fat (5g saturated fat), 20mg cholesterol, 320mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 1g protein.
11/30
German-Style Cabbage and Beans
From the Recipe Creator:
This is one of my greatest hits for a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty. —Winifred Winch, Wetmore, Michigan
Nutrition Facts:
3/4 cup: 87 calories, 1g fat (0 saturated fat), 3mg cholesterol, 284mg sodium, 16g carbohydrate (12g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch.
12/30
Saucy Green Bean Bake
From the Recipe Creator:
Here's a different way to serve green beans. It's a nice change of pace from plain vegetables. —June Formanek, Belle Plaine, Iowa
Nutrition Facts:
3/4 cup: 185 calories, 12g fat (7g saturated fat), 36mg cholesterol, 776mg sodium, 16g carbohydrate (7g sugars, 5g fiber), 7g protein.
13/30
Green Beans with Shallots
From the Recipe Creator:
A package of frozen green beans makes these “dill-icious” green beans a fast and tasty accompaniment to almost any main course. —Linda Rabbit, Charles City, Iowa
Nutrition Facts:
3/4 cup: 83 calories, 4g fat (0 saturated fat), 0 cholesterol, 299mg sodium, 10g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
14/30
Green Bean Salad
From the Recipe Creator:
Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan
Nutrition Facts:
3/4 cup: 77 calories, 5g fat (1g saturated fat), 4mg cholesterol, 112mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic exchanges: 1 vegetable, 1 fat.
15/30
Southern Green Beans with Apricots
From the Recipe Creator:
Green beans and apricots have become a family tradition. Enhanced with balsamic vinegar, this dish will make your taste buds pop. —Ashley Davis, Easley, South Carolina
Nutrition Facts:
3/4 cup: 149 calories, 6g fat (2g saturated fat), 12mg cholesterol, 464mg sodium, 21g carbohydrate (14g sugars, 5g fiber), 6g protein.
16/30
Green Bean Potato Salad
From the Recipe Creator:
For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. —Connie Dicavoli, Shawnee, Kansas
Nutrition Facts:
3/4 cup: 183 calories, 11g fat (1g saturated fat), 0 cholesterol, 245mg sodium, 19g carbohydrate (2g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2-1/2 fat, 1 starch.
17/30
Green Bean Casserole
From the Recipe Creator:
This green bean casserole has always been one of my favorite dishes—it’s so easy to put together! You can make it before any guests arrive and keep it refrigerated until baking time. —Anna Baker, Blaine, Washington
Nutrition Facts:
3/4 cup: 163 calories, 11g fat (3g saturated fat), 5mg cholesterol, 485mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 2g protein.
18/30
Pickled Green Beans
From the Recipe Creator:
This recipe produces zippy little pickled green beans, preserving my veggies for months to come ... if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
Nutrition Facts:
8 green beans: 9 calories, 0 fat (0 saturated fat), 0 cholesterol, 83mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 Free food.
19/30
Fabulous Green Beans
From the Recipe Creator:
My family loves this buttery sauce over green beans, whether they’re garden fresh or frozen. Another greeny option: Try sugar snap peas. —Lori Daniels, Beverly, West Virginia
Nutrition Facts:
3/4 cup: 165 calories, 15g fat (8g saturated fat), 30mg cholesterol, 382mg sodium, 8g carbohydrate (2g sugars, 4g fiber), 2g protein.
20/30
Green Bean Artichoke Casserole
From the Recipe Creator:
My mother and I made a few small changes to a recipe we found in a cookbook to create this comforting side dish. We increased the vegetable count and tossed in some seasonings to take the flavor up a notch. It's definitely not your average green bean casserole. —Denise Klibert, Shreveport, Louisiana
Nutrition Facts:
3/4 cup: 207 calories, 10g fat (2g saturated fat), 7mg cholesterol, 616mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
21/30
Green Beans with Bacon
From the Recipe Creator:
Green beans with bacon and onions makes such an easy side dish. Fresh beans lend a crisp, bright flavor to any meal. They're best when served hot. —Mari Anne Warren, Milton, Wisconsin
Nutrition Facts:
1 cup: 62 calories, 2g fat (1g saturated fat), 6mg cholesterol, 177mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
22/30
Pepper Parmesan Beans
From the Recipe Creator:
A colorful mixture of peppers and green beans gets an Italian treatment with basil and Parmesan cheese in this delightful vegetable dish. The garlic adds a savory zip. —Marian Platt, Sequim, Washington
Nutrition Facts:
3/4 cup: 107 calories, 8g fat (2g saturated fat), 2mg cholesterol, 357mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 3g protein.
23/30
Hungarian-Style Green Beans
From the Recipe Creator:
A vacation to Hungary inspired this flavorful side of green beans with paprika and mushrooms. Being a vegetarian, I welcome these tasty ideas. —Sherry Johnston, Green Cove Springs, Florida
24/30
Fresh Green Beans & Garlic
From the Recipe Creator:
I am a firm believer that fresh is best. I developed this recipe to take advantage of our garden veggies. It really shows off the full flavor of the green beans. —Carol Mayer, Sparta, Illinois
Nutrition Facts:
1 serving: 91 calories, 6g fat (2g saturated fat), 8mg cholesterol, 245mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
25/30
Lemon-Garlic Green Beans
From the Recipe Creator:
"My brother made this stove top side dish as his contribution to Christmas dinner one year. We liked it so much that it became a mainstay in our household. -Gail Orsillo of Lynnwood, Washington
Nutrition Facts:
3/4 cup: 54 calories, 2g fat (0 saturated fat), 0 cholesterol, 80mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
26/30
Roasted Vegetable Medley
From the Recipe Creator:
Roasting vegetables such as broccoli, green beans and Brussels sprouts is a fantastic way to serve them, and almost any veggie combo works. — Suzan Crouch, Grand Prairie, Texas
Nutrition Facts:
1 serving: 109 calories, 7g fat (1g saturated fat), 3mg cholesterol, 96mg sodium, 10g carbohydrate (3g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
27/30
Beans ‘n’ Caramelized Onions
From the Recipe Creator:
Brown sugar, bacon and cider vinegar season this simple side. I often make it for family and friends, and it never fails to please!—Jill Heatwole, Pittsville, Maryland
Nutrition Facts:
1 serving: 106 calories, 6g fat (2g saturated fat), 7mg cholesterol, 146mg sodium, 12g carbohydrate (7g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
28/30
Buttery Almond Green Beans
From the Recipe Creator:
Toasted almonds add crunch to this no-fuss treatment for fresh beans. They get extra flavor from convenient onion soup mix and Parmesan cheese. —Edna Hoffman, Hebron, Indiana
Nutrition Facts:
3/4 cup: 179 calories, 14g fat (6g saturated fat), 24mg cholesterol, 407mg sodium, 13g carbohydrate (4g sugars, 5g fiber), 5g protein.
29/30
Honey Garlic Green Beans
From the Recipe Creator:
Green beans are a reliable standby, but they can seem ordinary on their own. Just a couple of extra ingredients give them a sweet and salty attitude. This is definitely my family's favorite way to enjoy them. —Shannon Dobos, Calgary, Alberta
Nutrition Facts:
3/4 cup: 72 calories, 0 fat (0 saturated fat), 0 cholesterol, 225mg sodium, 18g carbohydrate (12g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
30/30
Spiced Green Beans
From the Recipe Creator:
These yummy green beans have just the right amount of kick to spice up any meal. —Howard Pierce, Naperville, Illinois
Nutrition Facts:
3/4 cup: 83 calories, 6g fat (4g saturated fat), 15mg cholesterol, 120mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
Green Bean Recipes FAQ
How do I make green beans taste better?
Green beans can be grassy-tasting or mildly bitter, so to make them taste better, start by cooking green beans perfectly with whatever method you choose and seasoning them well to bring out their natural sweetness. Green beans shine with simple seasonings, so a pinch of flaky salt, a splash of soy sauce or a quick toss with browned butter goes a long way. Although you should not eat raw green beans, overcooking them will flatten their flavor, so aim for crisp-tender.
What are some healthy ways to cook green beans?
Healthy recipes with green beans often start with gentle, simple cooking methods, like steaming or sauteing, where you don’t need much butter or oil. Try sauteing green beans with aromatics like garlic, thyme or rosemary to add flavor while keeping them light. Steamed green beans taste great with a squeeze of lemon and a drizzle of good-quality, real olive oil. If you’re making low-calorie vegetarian recipes, simmer green beans in a light tomato sauce until super tender and buttery-tasting.
Can I use frozen green beans for recipes?
Frozen beans work well in most cooked green bean dishes where a firm, snappy bean isn’t needed. They are flavorful and easy for quick dinners, but their texture is softer than a fresh bean, and they hold more water, so don’t use them in roasting or pickling recipes. To make frozen green bean recipes, it’s usually best to skip thawing them and toss them directly into a hot skillet or pan. However, thawing and patting them dry for casseroles will prevent a watery sauce.
