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    Home » Recipes » Vegan Side Dish Recipes

    Mediterranean Green Beans & Tomatoes

    By: Amy Katz · Published: Sep 11, 2015 · Last modified: Jan 19, 2023 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, soy-free, vegan

    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.

    Platter of green beans topped with cooked cherry tomatoes and pine nuts with a cut lemon in the background

    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 Green Beans and Vegan Green Bean Salad, you will love this recipe, too.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Amy's tip
    • Serving suggestions
    • Storing
    • FAQ
    • More green beans recipes
    • 📋 Recipe
    • 💬 Comments

    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

    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 (This is the preferred oil on a vegan Mediterranean diet.)
    • 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.

    Instructions

    Collage of 6 images showing the steps to make this recipe
    1. Trim off the tough stem end of the beans.
    2. Add the beans to a skillet with an inch or two of simmering water to quickly blanch them.
    3. Immediately transfer them to a bowl of ice water to shock them and stop the cooking.
    4. Saute the garlic in olive oil.
    5. Add the tomatoes and saute for a few minutes until soft.
    6. 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 beans, dry the skillet with a kitchen towel and use it again for preparing the tomatoes mixture.

    Serving suggestions

    Close up of finished green beans recipe on a platter

    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 over quinoa, millet, or Mediterranean Yellow Rice for a complete meal.

    You can also add additional toppings if you wish. Here are some suggestions:

    • Sliced olives such as Kalamata
    • Fresh herbs such as basil, parsley, or oregano
    • Substitute the pine nuts with chopped walnuts or pistachios
    • Vegan feta cheese
    • Crushed red pepper flakes

    In addition, this side pairs well with these favorite recipes:

    • Spaghetti with Garlic and Olive Oil
    • Baked Tofu Steaks with Lemon and Garlic
    • Mediterranean Crumbled Tofu Tacos
    • Dairy-Free Olive Oil Mashed Potatoes

    Storing

    This recipe makes 4 servings as a side dish. The green beans can be blanched in advance and refrigerated in a sealed container until you're ready to make the recipe.

    Leftovers can be covered and refrigerated for 2 to 3 days. Enjoy them reheated or at room temperature.

    FAQ

    Do you have to cut off the ends of green beans?

    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.

    Do you have to blanch green beans before cooking?

    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.

    How long do fresh green beans last?

    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 green beans recipes

    • Sauteed Green Beans with Mushrooms
    • Mediterranean Vegan Green Bean Salad
    • Air Fryer Green Beans
    • Vegan Green Bean Curry

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Platter of green beans topped with tomatoes and pine nuts

    Mediterranean Green Beans and Tomatoes

    Mediterranean Green Beans and Tomatoes are perfectly cooked and topped with garlic, pine nuts, and a squeeze of lemon in this 15-minute side.
    4.75 from 4 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, soy-free, vegan
    Course: Side Dish
    Cuisine: Italian, Mediterranean
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 4 servings
    Calories: 102kcal
    Author: Amy Katz

    Equipment

    • kitchen tongs

    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
    US Customary - Metric
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    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 1-2 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

    Serving suggestions:
    To turn this recipe 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 over quinoa, millet, or Mediterranean Yellow Rice for a complete meal.
    You can also add additional toppings if you wish. Here are some suggestions:
    • Sliced olives such as Kalamata
    • Fresh herbs such as basil, parsley, or oregano
    • Substitute the pine nuts with chopped walnuts or pistachios
    • Vegan feta cheese
    • Crushed red pepper flakes
    Storing:
    The green beans can be blanched in advance and refrigerated in a sealed container until you're ready to make the recipe.
    Leftovers will keep for a 2-3 days and can be reheated or enjoyed at room temperature.
     
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    Nutrition

    Calories: 102kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 276mg | Fiber: 3g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 1mg

    Nutritional information is an estimation only.

    More Vegan Side Dish Recipes

    • 35 Palate-Pleasing Vegan Potato Recipes
    • Vegan Mac and Cheese Without Cashews
    • Crispy Roasted Sweet Potatoes
    • Mediterranean Sourdough Stuffing Recipe
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. Beth Kim

      January 18, 2022 at 10:03 am

      4 stars
      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!

      Reply
    2. Susan

      October 22, 2021 at 6:36 am

      5 stars
      Looks like a fresh easy alternative to traditional green beans. I’ll definitely try this and think I might serve it on Thanksgiving.

      Reply
      • Amy Katz

        October 22, 2021 at 10:18 am

        Thanks Susan! It's a nice alternative to green been casserole for Thanksgiving and Christmas.

        Reply
    3. Kathy

      September 03, 2020 at 8:51 am

      5 stars
      Quick, easy and super delicious!

      Reply
      • Amy Katz

        September 04, 2020 at 11:55 am

        I'm so glad you enjoyed it, Kathy! It's one of our favorites.

        Reply

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