Grilled Fresh Green Bean Salad
It’s summer. That means: Grill. Everything. Included in that “everything” are grilled fresh vegetables. Did you know that you can even grill green beans?!!! Green onions? You know where this is going… Grilled Fresh Green Bean Salad.
While I’m known for grilling year round, summer = barbecue. When the weather gets hot, the outdoor BBQ makes sure that the kitchen is not. While meat and poultry are the go-to’s for summer grilling, grilled vegetables are the perfect side dish for the rest of your grilled meal.
Imagine crisp green beans, slightly charred from the grill, mingling with crunchy cucumber. Adding a generous sprinkling of fresh dill & lemon gives the green beans that herby punch that’ll make your mouth water in anticipation.
Coming up with Grilled Fresh Green Bean Salad
I originally found the recipe for Grilled Green Bean Salad with Cucumbers and Dill on the Country Living website, by Kate Merker. I loved the idea of grilling green beans along with scallions/green onions and tossing them with lemon juice and fresh dill. The salad looked so refreshing. My issue was that many of the ingredient measurements weren’t specified in the original recipe, so I was essentially cooking blindfolded. When I recreated the salad, I modified some of the quantites that were in the original recipe and added others. The result was an incredibly fresh, refreshing, grilled green bean salad!
The Kosher Everyday Grilled Fresh Green Bean Salad also serves more than four.
Making Grilled Fresh Green Bean Salad
Making Grilled Fresh Green Bean Salad is pretty straight forward with simple ingredients. I did use a few tools that made the prep and grilling easier. Here they are.
Zesting the lemons
A lemon zester is a fabulous tool to have in your kitchen. It allows you to remove fresh zest from any citrus fruit to be used in your favorite recipes. There is nothing like fresh zest to give a burst of fresh, citrusy flavor to any recipe. Fresh is way better than dried, and a good zester makes the task of zesting simple.
I have a super old lemon zester from the Edgeware brand that became the KitchenIQ brand (it took some investigating to find it). It works extrememly well for lemons and limes. When zesting it catches the peel in a plastic cover that attaches to the tool. You can measure and cleanly scrape out all the zest easily.
However, Microplane has come out with two fantastic zesters that do a great job taking the place of the Better Zester. First is the Microplane Elite Series Lemon Zester Tool with Measuring Cup Catcher.
Another great option is the Microplane Flexi Zesti Handheld Citrus Zester. I like that it’s small enough to not take up a lot of storage space, and can hold the zest as you remove it from the fruit.
Grilling the Fresh Green Beans and Green Onions
The obvious issue with grilling fresh green beans and onions is the grate holes.
There are a couple of solutions.
First, you can use nonstick mats that are designed to be used on the grill. I use them all the time for veggies and even chicken/meat that may be small enough to fall through the grill grates. They’re not very expensive, clean up easily, and roll up for compact storage.
Here’s how I used them:
Another alternative is a grill pan. Hexclad just came out with a brand new 13″ Hybrid BBQ Grill Pan. It’s specially designed to handle heat up to 900°F (really!), is easy to clean, dishwasher and metal utensil safe. For full disclosure, I work with the HexClad brand and highly recommend their products. They’re worth the cost.
Marinating the cucumber
While the green beans and onion are gilling, the cucumber is marinating in salt and sugar. The marinating imparts a small amount of sweetness and also helps to remove some of the excess liquid from the cucumber.
I simply tossed the cucumber together with the salt and sugar in a collander over a bowl and let it do it’s thing. By the time the veggies were grilled, the cucumber was ready.
I actually pick the fresh dill that’s growing in my Optimistic Garden. Fresh is best, whether grown in your own Optimistic Garden or store bought.
In a pinch you can use dried, but fresh is strongly recommended.
Here’s the Recipe for Grilled Fresh Green Bean Salad
This recipe calls for grilling the green beans and green onion together. If you’re unable to grill them, you can theoretically broil them for a few minutes under medium heat, toss them, then broil for another few minutes. While you won’t get the delicious smokey flavor of the BBQ grill, it’s a good substitute if you can’t fire up the grill.Print
Grilled Fresh Green Bean Salad is an aromatic blend of smokey grilled green beans, crisp cucumbers, fragrant dill and tangy lemon all mingling together. It’s a burst of flavors in every bite! Whether you serve it as a side dish at a backyard barbecue or enjoy it as a light lunch on its own, this Grilled Fresh Green Bean Salad is a winner. It’s a celebration of fresh ingredients and summer flavors that will leave you craving for more.
For the Cucumber
- 1 large English cucumber, quartyered and cut into 1-inch pieces
- 1 teaspoon sugar
- 1 teaspoon Kosher salt
For the Grilled Green Beans
- 2 pounds fresh green beans, trimmed
- 2 large bunches green onions, cut into 2 to 3-inch pieces (around 4 cups)
- 2 tablespoons extra virgin olive oil
- zest of one lemon
- juice of one lemon
- 1/4 chopped fresh dill
- salt and freshly ground black pepper to taste
- extra dill and fresh lemons slices for garnish
For the Cucumber
- Place the cut cucumber in a collander/strainer over a large bowl.
- Toss with the sugar and salt, then allow to drain for 15 minutes.
For the Green Beans
- Preheat grill to medium/high heat.
- Toss the green beans, green onions and oil together in a large bowl.
- Line the grill with grill mats if using.
- Spread the green beans and onions over the grill mats and grill, tossing occasionally, until the vegetables are charred (12-14 minutes).
- Return to the bowl and allow to cool.
- Add the drained cucumber to the green beans, then toss with the zest, lemon juice and dill.
- Season with salt and freshly ground black pepper.
- Garnish with additional dill and fresh lemon slices.
This recipe calls for grilling the green beans and green onion together. If you’re unable to grill them, you can theoretically broil them for a few minutes under medium heat, toss them, then broil for another few minutes. While you won’t get the delicious smokey flavor of the BBQ grill, it’s a good substitute if you can’t fire up the grill.
- Serving Size:
- Calories: 90
- Sugar: 6.6 g
- Sodium: 306.5 mg
- Fat: 4.1 g
- Saturated Fat: 0.6 g
- Carbohydrates: 14 g
- Fiber: 4.1 g
- Protein: 2.9 g
- Cholesterol: 0 mg
Keywords: Grilled Green Beans, Grilled Vegetables, Grilled Salad, Dairy Free, Meat Free, Plant Based, Vegan, Pareve, Gluten Free
More Super Summer Salad Recipes
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