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Something I learned during my time as an Assistant Food Editor at Cuisine at Home Magazine is that home cooks are always on the lookout for new side dish recipes. As a result, I’ve developed hundreds of side dish recipes for any season and any occasion.
And while this list contains a few main dish salad recipes, most are side dishes. There is something here for any occasion! Tons of variety in flavor, texture and occasion.
What’s the Difference Between Green beans and Haricot Verts?
Haricot verts are a French variety of green beans. They’re long, thin, and more tender than the conventional green bean variety. They also tend to have a more robust flavor.
Green beans are what you usually find in the bulk produce bin or nowadays sold in steamable plastic bags. Green beans, also called Blue Lake Beans are the type of bean most often sold frozen and canned. Unlike haricot verts, they’re stout—shorter, fatter, and hardier.
Go-To Flavor Pairings for Fresh Green Bean Ideas
- almonds
- bacon
- herbs: basil, dill, marjoram, parsley, tarragon, thyme
- butter
- Parmesan cheese
- cumin
- hard-cooked eggs
- lemon
- olives
- olive oil
- allium vegetables: shallots, garlic, onion
- tomatoes
- vinegar
How to Store Fresh Green Beans
Store green beans in a resealable zipper-lock bag or plastic product bag in the crisper drawer for up to 7 days.
When are Green Beans In Season?
Green beans are in season May through September, though green beans can be found year-round is most supermarkets. During peak season, check out your farmers’ market for the best and freshest green beans.
About these Unique Green Bean Recipes
Let’s get into the green bean recipes! These are some of the most unique and interesting green bean recipes from some of my most trusted recipe resources. Let me know if you make any of them and leave a comment below with your favorite way to enjoy crisp-tender green beans!
12 Unique Green Bean Recipes
Let green beans shine in these delicious and interesting recipes!
Two birds with one stone? Could be! This Green Bean Casserole Salad is loaded with the flavors of green bean casserole—just made lighter, fresher, and frankly more interesting.
Sometimes a vegetable as perfect as green beans just needs a few ingredients to bring it to life. Lemon, Dijon, garlic, pine nuts and Parmesan cheese are the perfect list of ingredients to bring green beans to life.This simple green bean dish satisfies every time.
Loaded with fresh flavors from dill and chives, this super simple potato and green bean salad is a solid side dish year-round.
Loaded with with fresh flavors and textures. You gotta try it!
Herby green beans, olives and crispy smashed potatoes get piled over top a thick schmear of Greek yogurt for an all-in-one side dish!
Crisp and tangy, pickled green beans are the perfect addition to any charcuterie board, bloody mary bar, or simply for snacking.
Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions
A delicious side dish from J. Kenji López-Alt that brings all the flavors of a classic green bean casserole without a stint in the oven. This recipe gives the classic flavor profile (green beans, mushrooms and onions) a modern stove-top take that’s fresh yet flavor-forward.
Is there a better flavor combo than apples, sage, and pecans? I think not. Tossed with buttery green beans and you’re in VIP side dish territory. Even better these are super quick and easy.
It just doesn’t get more fun than these! Everyone at the table gets their own little green bean casserole bundle featuring crispy prosciutto, creamy mushroom sauce, and ofcourse crispy fried onions. These are genius!
Inspired by Sischuan-style dry-fried green beans, this recipe is sure to shock the taste buds. Charred and packed with spicy, garlicky flavor, this dish is a “flavor bomb.”
A must-make side dish from I Am a Food Blog! This dish features both green beans and snap peas (though you could use all green beans) and has incredible depth of flavor thanks to a combination of white miso, Dijon and sesame oil.
Spicy and savory, this easy green bean recipe brings the flavor (and heat)!
This blog is impressive and to the point. Good work.