Big, bold flavour—made ahead for stress-free hosting.
These green beans soak up every bit of herby, garlicky goodness, making them the ultimate make-ahead dish for effortless entertaining.
What makes this side dish such a reliable go-to is its simplicity and flexibility. Serve it fresh for bright, vibrant flavours, or let it marinate (up to two days) for something deeper and more complex. It’s a dish that adapts to your rhythm—whether you're preparing ahead or pulling things together last minute.
It comes together effortlessly with our Italian Herb Garlic & Veg seasoning—pre-measured to take out the guesswork so you can focus on the joy of cooking, your way. As for fresh herbs, use what you have on hand—though we’re especially fond of the basil-and-mint combo here.
Flavour Profile:
Herbaceous and garlicky, with bright acidity and vegetal depth. Roasted garlic adds mellow richness, while our Italian seasoning brings rich layers of flavours to life with every bite.
Ingredients
- Salt, to taste
- 350 g green beans, trimmed
- 3 tbsp extra virgin olive oil (EVOO)
- 2 tbsp red wine vinegar
- 3 roasted garlic cloves (see note)
- ½ cup mixed fresh herbs (we like half mint, half basil)
- 2 tsp The Spice Drawer Italian Herb Garlic & Veg seasoning
Instructions
- Bring about 2 litres of water to a boil. Once boiling, add ½ tablespoon of salt and reduce the heat to medium-low. Add the green beans and cook for 4 minutes. Drain and set aside in a sieve to cool slightly while you make the dressing.
- Make the dressing: In a bowl or small food processor, combine the EVOO, red wine vinegar, roasted garlic, seasoning, and two-thirds of the herbs. Blend with an immersion blender or small food processor until mostly smooth. Season with salt to taste.
- In a mixing bowl or shallow dish, gently combine the warm green beans with the dressing, taking care not to break the them.
- Serve right away, topped with the reserved herbs—or let marinate in the fridge for up to 2 days. Tastes great cold, but even better at room temperature.
Note: Want roasted garlic without heating the oven? Wrap a few unpeeled cloves loosely in foil with a splash of olive oil, and air fry at 380°F for 18–20 minutes, until soft and golden. We like to roast the whole bulb—even if we only need a few cloves. The extras store well in the fridge and are easy to work into meals throughout the week: mix into dressings, mash into butter for a garlicky sandwich spread, stir into mashed potatoes, and more.
