Make Ahead Marinated Green Beans
These easy marinated green beans are perfect for make-ahead meals. Lemony, herby, and even more flavorful after an overnight rest.
or read on for step-by-step instructions with photos
Chill Marinated Green Beans Overnight for Maximum Flavor
If you’ve got the time, marinate these green beans a day or two in advance. The garlicky lemon-herb vinaigrette soaks in overnight, making them even more flavorful with each passing day.
They’re the perfect side for busy holiday kitchens. When the turkey’s roasting and every stove burner is in use, you’ll be glad to have a flavorful side dish already done and out of the way. And since they’re just as tasty cold or at room temp, serving them is as easy as pulling them straight from the fridge.
Why You’ll Love These Make-Ahead Green Beans
Overnight flavor boost: The garlic, lemon, and herbs intensify the longer they sit—ideal for making them up to a week in advance.
No reheating required: These beans taste amazing cold or at room temp—perfect for busy holiday kitchens or potlucks with limited oven space.
Flexible & customizable: Use whatever herbs you have, adjust the vinegar, or toss in extra aromatics for a flavor boost.
What’s Ahead in This Marinated Green Bean Recipe
My tips: Chef-tested tricks to boost flavor and get the perfect tender-crisp texture every time.
Ingredient substitutions: Easy swaps for missing ingredients or flavor variations.
Storage tips: How to store marinated green beans and how long they’ll last in the fridge.
Serving suggestions: Pairing ideas or how to turn them into a full meal with a few extras.
FAQs: Answers to common questions like how long to boil green beans for the best texture and how long to marinate them.
But first, I’ll walk you through this overnight marinated green beans recipe step-by-step, so you can get them soaking up all that flavor.
Let’s get marinating!
What You’ll Need for This Marinated Green Bean Recipe
Ingredients for Marinated Green Beans
2 pounds (½ kilo) green beans, stems trimmed
2 cloves garlic, peeled and finely minced
¼ cup extra virgin olive oil
1 lemon, zested and juiced
2 tablespoons apple cider vinegar
¼ cup chopped fresh herbs (like mint, parsley, chives, basil, dill, or tarragon)
salt & pepper, to taste
Equipment for Cooking Green Beans
Small saucepan (for gently cooking the garlic in oil)
Large pot
Knife & cutting board
Large container or casserole dish (for tossing and marinating)
Fine grater (for lemon zest)
Makes: 6 portions
Prep: 5 min Cook: 5 min
How to Marinate Green Beans
Step-by-Step with Photos
Step 1: Prepare the infused garlic oil
Mince the garlic and add it to a small saucepan.
Cover with olive oil and cook over low heat until fragrant, about 2 minutes.
Remove from heat and pour into a large bowl (or heatproof container) where the beans will be tossed later.
Step 2: Blanch and toss the green beans
Bring 4 quarts of salted water to a boil in a large pot.
Add the green beans, cover, and once the water returns to a boil, cook for just 1 minute—until they’re tender but still firm.
Drain immediately and toss the hot green beans in the garlic oil to coat.
Step 3: Season and marinate the green beans
Add the lemon zest, juice, apple cider vinegar, and chopped herbs (I used mint, parsley, and chives).
Season with salt and pepper, then toss everything together until well coated.
Once cool, cover and refrigerate to marinate. You can serve them right away, but they’re even better after a few hours or overnight.
Step 4: Serve the marinated green beans
Serve the marinated green beans cold, at room temperature, or warmed up—whatever works for your meal.
I served mine alongside dry brined and roasted turkey, root veggies, and gravy, and it was a perfect match!
My Tips for the Best Marinated Green Beans
Skip the ice bath: Toss the green beans with garlic oil and seasonings while they’re still warm—this helps them soak up all that flavor. No need for an ice bath thanks to the quick blanch time.
Serve at any temperature: These green beans taste amazing cold, at room temp, or even gently warmed. Perfect for holiday meals or potlucks when reheating isn’t ideal.
Marinate overnight: They get better the longer they sit. Make them the night before, or even a couple of days ahead, for maximum flavor.
Use a shallow container: Spread the beans out in a wide dish to help them marinate evenly. Give them a gentle stir once or twice if you’re letting them sit for a few days.
Adjust the seasoning: Taste your marinated green beans after they rest. The seasoning can mellow over time, so add a splash more acid or a pinch of salt before serving to freshen them up.
Marinated Green Bean Ingredient Substitutions
Green beans: You can swap in other tender vegetables like broccolini, snap peas, fennel, or carrots. They’ll all soak up the marinade beautifully—especially if left overnight.
Herbs: Use whatever fresh herbs you’ve got! Dill, parsley, mint, chives, basil, tarragon, rosemary, or thyme all work well. If you're using dried herbs, start with half the amount since the flavor is more intense.
Acid: Swap the lemon juice and apple cider vinegar combo with balsamic or red wine vinegar for a sharper, deeper flavor. Lime or orange juice also works if you want a sweeter, citrusy twist.
Aromatics: Feel free to mix things up! Add grated ginger, lemongrass, chopped chili, soy sauce, sesame oil, or orange zest—anything you'd love in a vinaigrette will shine here.
How to Store Marinated Green Beans
Fridge: Store marinated green beans in an airtight container in the fridge for up to a week. Give them a quick toss before serving to redistribute the marinade.
Freezer: I don’t recommend freezing—green beans tend to lose their crisp texture once thawed.
How to Serve Your Marinated Green Beans
Holiday centerpieces: These beans are right at home next to festive proteins like roast turkey breast, braised beef brisket, or crispy duck breast. Their zippy marinade balances out heavy flavors, making them a smart addition to any Thanksgiving or holiday table.
Weeknight shortcuts: Pair with something simple like store-bought rotisserie chicken or air fryer balsamic chicken thighs to get dinner on the table fast.
Grilled & smoky mains: Serve alongside BBQ favorites like fiery jerk chicken drumsticks, smoky pork ribs, grilled boneless lamb roast, or even Middle Eastern-style grilled cod.
Lunch ideas: Turn your marinated green beans into a quick and nourishing meal by tossing with couscous, leafy greens, cherry tomatoes, pickled red onions, and a boiled egg. Or snack on them cold right from the fridge—nothing wrong with that!
Marinated Green Bean FAQs
How long should green beans be marinated?
You should marinate green beans for at least 4 hours, but overnight is ideal. The longer they sit, the more flavor they’ll soak up from the garlic, lemon, herbs, and vinegar.
Can you marinate green beans overnight?
Yes, you can marinate green beans overnight—and that’s actually the best way to do it. Making them a day or two ahead gives the marinade time to permeate every bean. Store them in an airtight container in the fridge and give them a toss before serving to redisperse the marinade.
What seasonings go best with green beans?
Many seasonings work well in marinated green bean recipes. Here are some of the best options:
Garlic
Citrus zest & juice
Fresh or dried herbs
Freshly grated ginger
Chopped fresh chilis or chili flakes
Soy sauce
Sesame oil
Balsamic vinegar or apple cider vinegar
Bacon or bacon fat
Butter or brown butter
What dishes go well with marinated green beans?
Marinated green beans are incredibly versatile and work well with just about any protein. Try them with Thanksgiving turkey, braised brisket, pan-seared duck breast, air fryer chicken thighs, BBQ pork ribs, grilled lamb, rotisserie chicken, or baked salmon. You can also easily toss them into a grain bowl or salad for a quick and nutritious lunch.
For more ideas, check out the serving suggestions above.
How do you keep green beans crisp when cooking?
To keep green beans crisp, avoid overcooking them. Blanch them in salted boiling water until the water returns to a boil, then cook for only 1 minute. Drain them right away and toss them while warm with the infused oil. This method helps keep their crisp texture without needing an ice bath.
How long to boil fresh green beans?
Fresh green beans usually need to boil for 2 to 5 minutes if you’re shocking them in ice water afterward. For this recipe, you’ll only need to boil them for 1 minute once the water returns to a boil. The residual heat continues cooking them just enough while they soak up the marinade.
Can I use frozen green beans for this recipe?
Yes, you can use frozen green beans, but they’ll have a softer texture. Just blanch or microwave them to warm through, then continue with the marinade. They won’t be as crisp as fresh beans, but they’ll still taste great and save time if you're in a rush.
That’s it—enjoy your lemony & herby marinated green beans!
If you’re cooking for the holidays and have a small gathering like mine, check out my easy Thanksgiving turkey breast dinner recipe. I dry-brine turkey breasts, roast them with root veggies, and make a simple gravy from the pan drippings—no need to wrestle a whole bird.
And don’t forget the pie! This classic pumpkin pie with homemade crust is the recipe I’ve been making for years. It’s cozy, nostalgic, and always a family favorite.
Pin This Marinated Green Bean Recipe for Later!
Overnight Marinated Green Beans Recipe
These easy marinated green beans taste better the longer they sit—the ultimate make-ahead side dish for holidays, potlucks, or lunch prep.
Makes: 6 portions Prep: 5 min Cook: 5 min
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
Marinated Green Bean Ingredients
2 pounds (½ kilo) green beans, stems trimmed
2 cloves garlic, peeled and finely minced
¼ cup extra virgin olive oil
1 lemon, zested and juiced
2 tablespoons apple cider vinegar
¼ cup chopped fresh herbs (I used mint, parsley, and chives)
salt & pepper, to taste
How to Marinate Green Beans
Infuse the garlic oil. Mince the garlic and place it in a small saucepan. Add the olive oil and cook over low heat until fragrant, about 2 minutes. Remove from heat and pour into a large bowl (or heatproof container) where the beans will be tossed later.
Blanch the green beans. Bring 4 quarts of salted water to a boil. Add the green beans, cover, and once it returns to a boil, cook for just 1 minute. Drain immediately and toss the hot green beans in the garlic oil.
Season and marinate. Add lemon zest and juice, apple cider vinegar, and chopped herbs. Season with salt and pepper, then toss well to coat. Let cool, cover, and refrigerate for at least 4 hours—or overnight for best flavor.
Serve. Serve cold, at room temperature, or gently warmed. Stir before serving to redistribute the marinade. Store for up to a week in the fridge.
Top Tips for the Best Marinated Green Beans
Skip the ice bath: Toss the green beans with garlic oil and seasonings while they’re still warm to help them absorb maximum flavor. The quick blanch time keeps them tender-crisp, no shocking in an ice bath needed.
Use a shallow container: Spread the beans out in a wide dish so they marinate more evenly. Give them a gentle toss once or twice if they’re sitting for a few days.
Taste and adjust: After marinating, taste and tweak the seasoning. A splash of vinegar or a pinch of salt can brighten everything up before serving.
For more, check out my tips, substitutions, how to store, serving ideas, and FAQs!
Did you try this recipe for marinated green beans?
I’d love to hear how it went—or how you made it your own. Please leave a comment below or tag me on Instagram @onecreativecook if you share your creation!
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Creamy cauliflower white bean mash: A smooth, vegan-friendly alternative to mashed potatoes that’s big on comfort and flavor.
Cheesy polenta with fresh corn: Buttery, creamy, and packed with sweet summer corn—this easy polenta comes together quickly.
Mediterranean roasted vegetables: A colorful mix of marinated, oven-roasted veggies that works with almost any main.
