Green Beans with Mint

Green Beans with Mint dressingThe time is here for many of us in Wisconsin. That window of time, those few months we get to see of warmer weather, and that time where are gardens begin to yield the produce we planted. As my tomatoes, cucumbers, and peppers are still in their adolescent stage, my green beans are plentiful. You already know about my raspberries as I have posted here and here, and now we get the chance to move onto the beans.

I’ll admit that I really enjoy green beans, especially fresh ones. Growing up, my parents always used the canned beans, and as I never truly liked them, I ate them anyway, typically with lots of black pepper. But you know when you get a good bean, and it is typically a fresh one, cooked just right.

I started to really love fresh green beans when I moved back to Milwaukee. Our landlord at the time, Angelo, an elderly Italian man, which I might add, had a ton of energy, grew beans, basil, tomatoes, zucchini, among other things in the back yard of our urban duplex. We were just lucky to have a backyard in this neighborhood, and one with two huge gardens!  I remember clearly getting off of work on these Summer afternoons, going out in the backyard with my bowl, and handpicking beans, then going into the kitchen and making a nice stir fry with beans, garlic, and sometimes adding a bit of oyster sauce. Fresh as fresh gets.

Now I have my beans in my own garden, and as much as I love the standard green bean, garlic, and oyster sauce sautee, I wanted to do something different this week. After reviewing my own landscape, I decided that I had a ton of mint growing, the beans,a dn heck, plenty of red onion left over from my carnitas, that it would just be a nice, and interesting combination. Clean, fresh, and neat, these beans stack up, and perfect for a Summer afternoon.


  • Fresh green beans, washed, ends cut off
  • 2 tbsp fresh mint leaves, finely diced
  • 3 tbsp red onion, minced
  • 1 tbsp olive oil
  • pinch of salt
  • pinch of pepper
  • 3 tbsp red wine vinegar
  • zest of half a lemon

Begin by bringing a pot of water to a boil. Toss in your beans. In the meantime, add a lot of ice to a bowl of water and let this get nice and cold. Cook the beans for about 4 minutes, drain, and place in the ice bath to prevent them from cooking any further.

In the meantime, get a ziplock bag ready. To a small bowl add the remaining ingredients and mix well. Remove your beans with a slotted spoon and place them in the ziplock bag. Add the dressing. Seal and give it a good shake, placing it in the refrigerator for about 30 minutes to let the flavors set in.

Plate and serve. Fresh, crisp, and clean, these beans are sure to please.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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