Tested till perfect Parmesan Lemon Beans

Parmesan Lemon Beans

Add a drained can of tuna to turn this into a light supper. Be sure to toss the salad no more than one hour before serving, because the acidic lemon juice will start to destroy the bright green and yellow colours of the beans.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 2-1/2 cups 2-1/2cupsgreen beangreen beans, (8 oz/250 g), trimmed
  • 2-1/2 cups 2-1/2cupsyellow beanyellow beans, (8 oz/250 g), trimmed
  • quarter quarterred onion, thinly sliced
  • 1/3 cup 1/3cupchopped walnutwalnuts, toasted

Parmesan Lemon Dressing:

  • 3 tbsp 3tbspwalnut oil, or olive oil
  • 2 tbsp 2tbspgrated Parmesan cheese
  • 1/2 tsp 1/2tspgrated lemon rind
  • 1 tbsp 1tbsplemon juice
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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In large pot of boiling water, cook green and yellow beans until tender-crisp, 5 to 8 minutes; drain. Chill under cold water; drain. Spread on large tea towel; pat dry. (Make-ahead: Wrap in towel and place in plastic bag; refrigerate for up to 24 hours.)

Parmesan Lemon Dressing: In large bowl, whisk together oil, Parmesan cheese, lemon rind and juice, salt and pepper. Add beans, onion and walnuts; toss to coat.

Nutritional Information Per each of 6 servings: about

cal 153 pro 4g total fat 12g sat. fat 1g
carb 10g fibre 3g chol 2mg sodium 138mg

% RDI:

calcium 7 iron 10 vit A 7 vit C 18
folate 17
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