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! 

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Hands-on time: 10   |    Total time: 20   |    Makes: 3 to 4 Servings


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


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


Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. Put the colander or strainer in the sink.
  2. 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.
  3. Add the beans to the pot and let them sit in the water until they turn bright green, about 10 minutes.
  4. 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.
  5. 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.
  6. 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!