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Snappy Green Beans



Snappy Green Beans

Green beans are also known as snap beans because of the snap sound they make when they are broken. Green beans can be used as a side dish or a quick snack – and you can even eat them raw! 
Prep Time 10 minutes
Total Time 20 minutes
Servings 3 to 4 Servings

kitchen gear

  • Colander or strainer
  • Measuring cup
  • Saucepan with lid
  • Mixing bowl
  • Measuring spoons
  • Fork or spoon


  • 1 pound green beans, ends snapped
  • 2 tablespoons olive or canola oil
  • 1 tablespoon Dijon or yellow mustard
  • 1 tablespoon red wine vinegar or fresh lemon juice


  • Put the colander or strainer in the sink.
  • Put 2 cups water into the saucepan on the stove, cover, and turn the heat to high. Bring to a boil and then turn the heat off.
  • Add the beans to the pot and let them sit in the water until they turn bright green, about 10 minutes.
  • Pour the beans and water into the colander or strainer. After the water has drained out, turn the cold water on and run it over the beans until they are completely cooled.
  • Put the cooled beans into the mixing bowl, add the oil, mustard, and red wine vinegar or lemon juice, and mix together with the fork or spoon.
  • Serve the beans right away or cover and refrigerate overnight.


Green beans are packed with vitamins! One cup of green beans (that's equal to one serving) provides vitamins A, C, K and B!
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