Mediterranean Green Beans and Tomatoes are perfectly cooked and topped with garlic, pine nuts, and a squeeze of lemon in this 15-minute vegan side dish. If you enjoy classic Italian flavors, this is the recipe for you.
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If you're tired of boring cooked vegetables, this easy Mediterranean green beans and tomatoes dish is for you.
Inspired by the colors of the Italian flag and the flavors of Mediterranean cooking, it's vibrant, fresh, and delicious. If you enjoy sauteed fresh green beans and herbed green bean and tomato salad, this dish is sure to become one of your favorite quick vegan green bean recipes.
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Why you'll love this recipe
- It's super flavorful yet only requires 6 ingredients (plus salt).
- You can make it in 15 minutes.
- It elevates the flavor of green beans by combining them with garlic and tomatoes.
Ingredients and substitutions
This Mediterranean green beans and tomatoes recipe is made with ingredients you should be able to find at your local supermarket year round:
- Fresh green beans (Do not use frozen or canned for this recipe.)
- Olive oil
- Fresh garlic
- Cherry or grape tomatoes (Or use diced Roma tomatoes.)
- Pine nuts (Substitute chopped walnuts or pistachios if pine nuts aren't available, or simply omit.)
- Fresh lemon juice (If unavailable, substitute a splash of red wine vinegar.)
- Salt
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Trim off the tough stem end of the beans.
- Add them to a skillet with an inch or two of simmering water to quickly blanch the green beans.
- Immediately transfer them to a bowl of ice water to shock them and stop the cooking.
- Saute the garlic in olive oil.
- Add the tomatoes and saute for a few minutes until soft.
- Add the green beans to the tomato mixture along with the pine nuts and a squeeze of lemon juice and serve.
Amy's tip
After blanching the green beans, dry the skillet with a kitchen towel and use it again for preparing the tomato mixture. (Or blanch them in advance and refrigerate them in an airtight container until you're ready to make the recipe.)
Serving suggestions
To turn Mediterranean Green Beans and Tomatoes into an easy main course, slice the green beans into bite size pieces after removing them from the ice bath. Then add them to hot cooked pasta such as penne along with the garlicky tomato topping.
Or serve them with quinoa, millet, or a rice dish like Mediterranean turmeric rice or dill and spinach rice.
This side also pairs well with Italian-inspired vegan pesto tofu or balsamic tofu.
You can also add additional toppings if you wish. Here are some suggestions:
- Sliced Kalamata olives
- Fresh herbs such as basil, parsley, or oregano
- Substitute the pine nuts with chopped walnuts or pistachios
- Vegan feta cheese or tofu feta
- Crushed red pepper flakes
Storing
Leftovers can be covered and refrigerated for 2 to 3 days. Enjoy them reheated or at room temperature.
Recipe FAQs
The only part that needs to be removed is the tough stem end. You can do this by snapping off the ends with your fingers or by lining up the beans up on a cutting board and trimming the stem ends off all at once. The other end does not need to be removed.
Blanching vegetables results in a crisp texture and bright color. By quickly cooking the green beans and then shocking them in an ice water bath to stop the cooking process ensures that they will be the perfect texture and a retain their beautiful green color.
When stored in a resealable container or plastic bag in the refrigerator vegetable crisper bin, fresh whole beans should last up to 7 days.
More vegan green bean recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Mediterranean Green Beans and Tomatoes
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Ingredients
- 1 pound fresh green beans
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1 dry pint cherry or grape tomatoes, quartered
- 2 Tablespoon pine nuts, (or substitute chopped walnuts or pistachios)
- 1 squeeze lemon juice, (or substitute a splash of red wine vinegar)
- salt, to taste
Instructions
- Trim the green beans by snapping off the stem ends or lining them up on a cutting board and cutting off the stems.
- Prepare an ice bath by placing cold water and ice cubes in a large bowl. Set aside.
- In a large skillet, bring 1 to 2 inches of water to a boil. Add the whole trimmed green beans to the pot. Allow to cook for about 2 minutes until they are bright green. Do not overcook the beans.
- Immediately transfer the beans to the bowl of ice water, then drain when cool.
- Heat the oil in a skillet over medium heat. (You can dry and use the same skillet used to cook the green beans.) Add the garlic and stir until fragrant, about 30 seconds.
- Next add the tomatoes to the skillet and saute until soft, about 2 minutes.
- Add the green beans to the skillet and toss to heat through, being careful not to overcook.
- Finally, add the pine nuts, a squeeze of lemon juice, and salt, to taste. Transfer to a serving dish and enjoy.
Notes
Nutrition
Nutritional information is an estimation only.
Beth Kim says
Pretty good, needed more flavor, I made it with canned fire-roasted tomatoes and added some vegetable broth bullion powder and a wee bit of dried onions, now that I think about it, I also doubled the garlic, but I forgot the pine nuts...oh well!
Susan says
Looks like a fresh easy alternative to traditional green beans. I’ll definitely try this and think I might serve it on Thanksgiving.
Amy Katz says
Thanks Susan! It's a nice alternative to green been casserole for Thanksgiving and Christmas.
Kathy says
Quick, easy and super delicious!
Amy Katz says
I'm so glad you enjoyed it, Kathy! It's one of our favorites.