Charred Green Beans with Cilantro-Lime Vinaigrette

Another idea for all those beans coming out of your garden and local farmers markets. A quick and tasty 10 minute side to pair with your summer mains. Charring the beans brings out a smokey, nutty flavor and it’s the only way I prepare these seasonal veggies. Add lime and cilantro for a fresh finish.

Charred Green Beans

2 tablespoons olive oil

2 tablespoons freshly squeezed lime juice

1/4 cup packed fresh cilantro leaves, plus more for garnishing

1/4 teaspoon kosher salt

Freshly ground black pepper

1 lb fresh green beans, trimmed

Olive oil

Finishing salt

Make vinaigrette. Combine the 2 tablespoons of olive oil, lime juice, cilantro, salt and pepper in a blender or a small food processor bowl. Pulse ingredients together until cilantro is finely chopped. Set aside.

In a medium bowl, toss the trimmed green beans lightly with olive oil (about 1 tablespoon) and season lightly with salt.

Heat a large grill pan over very high heat. The pan should be scalding hot. Place a third of the green beans directly on the hot pan, spread them out evenly. (Warning…this will smoke up your kitchen.) The second time I made these I used a grill pan on the grill. Grill beans for about 4-5 minutes, tossing every few minutes, until they are charred and soften just a bit. You still want some crunch. Repeat with remaining beans.

Cool beans for about 5 minutes and toss with vinaigrette. Garnish with fresh cilantro leaves and finishing salt. Dish can be served hot, room temp or right from the fridge.

Adapted from Blogging over Thyme