Easy Marinated Green Beans
Make your Thanksgiving stress-free with these easy make-ahead marinated green beans. A perfect side dish for busy holiday kitchens.
or read on for step-by-step instructions with photos
Perfect for Any Occasion
My step-mom-in-law introduced me to these marinated green beans, and I loved them so much that I make them all the time now!
They’re easy, healthy, and delicious - whether served cold, at room temp, or hot. Plus, the flavor just keeps getting better as they marinate.
They’re perfect for busy holiday gatherings or potlucks since they don't need stove or oven space before serving.
They’re also awesome for weeknights - pair them with a rotisserie chicken for a quick dinner, or turn them into a healthy lunch salad with tomatoes, pickled red onions, and a hard-boiled egg.
How long should green beans be marinated?
For the best flavor, marinate for at least 4 hours, but overnight is ideal.
Can marinated green beans be made ahead of time?
Yes, they’re even better when made ahead. They can be stored in the fridge for up to a week.
What dishes go well with marinated green beans?
They make a great side dish with any protein like Thanksgiving turkey, braised brisket, pan-seared duck breast, air fryer chicken thighs, BBQ pork ribs, grilled lamb, rotisserie chicken, or salmon. They can even be worked into a hearty salad - or just snack on them straight from the fridge!
For more ideas, check out the serving suggestions below.
What you’ll need
Ingredients
2 pounds (½ kilo) green beans, stems trimmed
2 cloves garlic, peeled and finely minced
¼ cup extra virgin olive oil
1 lemon, zested and juiced
2 tablespoons apple cider vinegar
¼ cup chopped fresh herbs (e.g. mint, parsley, chives, basil, dill, tarragon)
salt & pepper
Equipment
Small saucepan & large pot
Knife & cutting board
Large container or casserole dish
Fine grater for zesting
Makes: 6 portions
Prep: 5 min Cook: 5 min
How to make it
Step 1
Cook the garlic.
Prep the garlic and add it to a small saucepan. Cover with olive oil and cook on low heat until fragrant, about 2 minutes. Transfer to a large dish or container.
Step 2
Blanch the green beans.
Bring 4 quarts/liters of salted water to a boil in a large pot.
Add the green beans, cover, and when the water returns to a boil, cook for 1 minute until tender but firm.
Drain, then toss the hot beans in the garlic oil to coat.
Step 3
Season and marinate.
Add the lemon zest, juice, vinegar, and chopped herbs - I used mint, parsley, and chives for mine.
Season with salt and pepper, then toss to combine and adjust seasoning if needed.
Once cool, cover and refrigerate to marinate. You can eat them right away, but they'll taste much better after marinating for a few hours or even days.
Step 4
Serve.
Serve the marinated green beans cold, at room temp, or warmed up - your choice!
I served mine alongside dry brined and roasted turkey, root veggies, and gravy - it was a perfect pairing!
My tips
Skip the ice bath - drain and toss green beans directly with the garlic oil and other seasonings while they’re still warm to absorb more flavor.
Serve at any temperature - these green beans are perfect cold or at room temp, which makes them a great option for holidays or potlucks when you don’t want to worry about keeping them hot.
Marinate overnight - for the best flavor, marinate the green beans overnight. The longer they sit, the more intense and delicious they become.
Serving Suggestions
Pair with Proteins
Store-bought rotisserie chicken
Serve with Complementary Sides
Light Meals and Lunches
Just green beans: Enjoy these marinated green beans as a quick snack or light meal right out of the fridge!
Make a salad: Toss them into a grain bowl with quinoa or couscous or just add some lettuce, tomatoes, pickled red onions, and a hard-boiled egg for a healthy and quick lunch.
Sauce it up: Top these green beans with a fun sauce like my quick jalapeno aioli, easy hand-blender hollandaise, or maple brown butter hot sauce for a flavorful snack or leveled-up side dish.
Substitutions
Green beans - try substituting with broccolini, snap peas, or asparagus.
Herbs - use whatever fresh herbs you have on hand. I used mint, parsley, and chives but dill, basil, or tarragon would also work. If you don’t have fresh, use dried herbs, just cut the quantity in half since they’re more intense.
Acid - you can swap the lemon juice & apple cider vinegar combo for just balsamic or red wine vinegar if you prefer a sharper flavor.
Storage
Store marinated green beans in an airtight container in the fridge for up to a week.
The flavor only gets better as they marinate, so this dish is ideal for making ahead - just toss them before serving to redistribute the marinade.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
That’s it, enjoy!
These marinated green beans are a perfect side dish for Thanksgiving - they complement turkey and roasted root veggies really well, adding a fresh, tangy element to the meal. Plus, since they don’t need any oven or stove space right before serving, they make holiday prep so much easier.
If you're cooking for a small family like mine, check out my Thanksgiving Turkey Dinner for a Small Family recipe. I dry-brine turkey breasts, roast them with root veggies, and whip up gravy from the drippings - a gourmet twist without the hassle of a whole bird.
And don’t forget the pie! I make this classic pumpkin pie with homemade crust every holiday season - it’s a family favorite.
Summary
Simple Marinated Green Beans Recipe
Keep Thanksgiving simple with these make-ahead marinated green beans - they just get better with time!
Makes: 6 portions Prep: 5 min Cook: 5 min
Ingredients
2 pounds (½ kilo) green beans, stems trimmed
2 cloves garlic, peeled and finely minced
¼ cup extra virgin olive oil
1 lemon, zested and juiced
2 tablespoons apple cider vinegar
¼ cup chopped fresh herbs (e.g. mint, parsley, chives, basil, dill, tarragon)
salt & pepper
Instructions
Cook garlic. Mince the garlic and add to a small pan with olive oil. Cook on low for 2 minutes until fragrant, then pour into a large dish.
Blanch the beans. Bring 4 quarts/liters of salted water to a boil. Add green beans, cover, and once boiling again, cook for 1 minute until tender but firm. Drain and toss in the garlic oil while still hot.
Season and marinate. Add lemon zest, juice, vinegar, and chopped herbs (I used mint, parsley, and chives). Season with salt and pepper, toss to combine and adjust as needed. Once cool, cover and refrigerate to marinate. They taste best after a few hours or even days!
Serve. Enjoy the marinated green beans cold, at room temp, or warmed up - it’s up to you!
Top Tips
Toss the warm green beans with garlic oil and seasonings to absorb more flavor, no ice bath needed after blanching.
Serve them cold or at room temp, making them perfect for holidays or potlucks. They go great with my dry brined Thanksgiving turkey!
Marinate overnight for the best flavor - the longer they sit, the more delicious they get!
What’s your go-to make-ahead side dish for the holidays? Let me know in the comments.
Enjoy!
