Green and Yellow Beans with Goat Cheese Crumble
Elevate your vegetable side dish game with this vibrant and flavorful Green and Yellow Beans with Goat Cheese Crumble recipe. Featuring tender green and yellow beans, blanched to perfection to preserve their crisp texture and vivid color, this dish is elegantly enhanced with fragrant garlic sautéed in olive oil, a bright splash of lemon juice, and a sprinkle of zesty lemon zest. Topped with creamy goat cheese crumbles and fresh parsley, this easy-to-make dish strikes the perfect balance of tangy, savory, and fresh. Serve it warm for a comforting complement to any meal or at room temperature for a refreshing, make-ahead side. With just 15 minutes of prep and a burst of Mediterranean-inspired flavors, this recipe is ideal for weeknight dinners and festive gatherings alike. Keywords: green beans, yellow beans, goat cheese, vegetable side dish, easy recipes, lemon garlic, Mediterranean flavors.
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Recipe Information
Ingredients
- 250 grams Green beans, trimmed
- 250 grams Yellow beans, trimmed
- 100 grams Goat cheese, crumbled
- 2 tablespoons Olive oil
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Lemon zest
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped
- 1 liters Water
- 500 grams Ice
Instructions
Fill a large pot with 1 liter of water and bring it to a boil. Add 1 teaspoon of salt to the boiling water.
Add the trimmed green and yellow beans to the boiling water and blanch them for 4-5 minutes, until they are tender but still crisp and vibrant in color.
Prepare a large bowl of ice water. Using a slotted spoon, transfer the beans directly into the ice bath to stop the cooking process. Let the beans cool for 2-3 minutes, then drain and pat them dry with a clean kitchen towel.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant but not browned.
Add the drained beans to the skillet and sauté for 2-3 minutes, tossing occasionally to ensure they are evenly coated in the oil and garlic.
Remove the skillet from heat and drizzle the beans with 1 tablespoon of fresh lemon juice. Add 1 teaspoon of lemon zest and toss to combine.
Transfer the beans to a serving platter. Sprinkle the crumbled goat cheese evenly over the top.
Finish the dish by garnishing with fresh parsley and a few twists of freshly ground black pepper.
Serve immediately as a warm side dish or allow to cool slightly for a refreshing room-temperature vegetable dish.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 17.8 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1252 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
