Miznon’s Bag of Green Beans Recipe

If you’ve ever been to Miznon, you know they take simple ingredients and turn them into something special. One of my favorites is Miznon’s Bag of Green Beans. This dish is fresh, vibrant, and packed with flavor. The beans are blanched to perfection, then tossed with lemon zest, garlic, olive oil, and salt.

It’s a simple recipe, but when done right, it’s absolutely delicious. Plus, it’s quick to make and works as a snack or side dish.

When I first tried Miznon’s Bag of Green Beans at their Melbourne location, I knew I had to recreate this bright, flavorful recipe at home. I make this dish at least once a week now, and I think you’ll love it just as much as I do!

Let me walk you through every step so you can bring this Israeli-inspired dish to your table.

Why You’ll Love This Recipe

You’re going to fall in love with this Miznon’s Bag of Green Beans Recipe for so many reasons! First, it’s incredibly simple but tastes like something from a high-end restaurant.

The bright, fresh flavors really stand out, and the cooking method brings out the best in every bean.

1. These green beans keep their beautiful bright color and perfect texture
2. The lemon and garlic add just the right amount of zing without overpowering
3. You can use different types of beans depending on what’s available
4. It comes together in less than 10 minutes
5. Kids actually enjoy eating these green beans!

Ingredients You’ll Need

Fresh Green Beans (1.5 lbs)

Use any combination of green beans, flat beans, snake beans, or sugar snap peas. Freshness is key—look for beans that snap cleanly when bent. I often mix two types for varied texture.

Coarse Sea Salt (1/2 cup for blanching + 1 tsp for dressing)

The salt in the blanching water seasons the beans from within. I prefer coarse sea salt for its clean flavor, but kosher salt works too.

Garlic (1/3–1/2 clove, minced)

A small amount of fresh garlic adds depth without overwhelming. For milder flavor, use the lower end of this range.

Lemon (Zest of 1/2 lemon + 2 tbsp juice)

Fresh lemon is non-negotiable here. The zest adds fragrant citrus oils, while the juice provides bright acidity.

Extra Virgin Olive Oil (3 tbsp)

Use a good-quality oil since it’s a primary flavor component. I love California Olive Ranch’s everyday blend for its fruity notes.

Ice Cubes (4 cups)

Essential for stopping the cooking process and locking in that beautiful green color.

Smart Ingredient Swaps

1. No fresh beans? High-quality frozen beans work—just thaw first and blanch for 1 minute.
2. Out of fresh garlic? ¼ tsp garlic powder works in a pinch.
3. No lemon? Try 1 tbsp white wine vinegar + ¼ tsp orange zest.
4. Only have table salt? Use ⅓ cup in blanching water and reduce the dressing salt to ½ tsp.

Essential Kitchen Tools

1. Large Pot (8-quart) – For blanching.
2. Spider Strainer or Slotted Spoon – To transfer beans quickly.
3. Bowl of Ice Water – Stops the cooking instantly.
4. Microplane or Fine Grater – For lemon zest.
5. Mixing Bowl & Tongs – For tossing everything together.

How To Make Miznon’s Bag of Green Beans

Step 1 | Prep the Beans

Rinse and trim the stem ends. If using large beans, slice them lengthwise for even cooking.

Step 2 | Salt the Blanching Water

Fill a large pot with 8 cups of water and bring to a rolling boil. Add ½ cup coarse salt—it should taste like the sea. This seasons the beans from the inside out.

Step 3 | Blanch in Batches

Cook different bean varieties separately, as they have different cooking times:

1. Green/Butter Beans – 2–3 minutes.
2. Snake/Flat Beans – 1–1.5 minutes.
3. Sugar Snap Peas – 45 seconds.

Test for doneness by fishing out a bean and biting into it—it should yield slightly but still have a pleasant crunch.

Step 4 | Shock in Ice Water

Immediately transfer the beans to an ice water bath for 1–2 minutes. This stops the cooking and locks in that vibrant green color. Drain well in a colander.

Step 5 | Make the Dressing

In a large bowl, whisk together:

• Zest of ½ lemon
• 2 tbsp fresh lemon juice
• 1/3–1/2 clove minced garlic
• 1.5 tbsp olive oil
• 1 tsp coarse salt

The coarse salt helps the dressing cling to the beans.

Step 6 | Toss & Serve

Add the drained beans to the dressing and toss thoroughly for 1–2 minutes. The salt gently abrades the bean surfaces, helping them absorb the flavor. For the best taste, let them sit for 10 minutes before serving.

Serve in a paper bag for that Miznon-style touch, or pile them into a serving bowl.

Pro Tips for Perfect Results

• Blanching Hack: Add a handful of ice cubes directly to the boiling water if your ice bath runs low.
• Make-Ahead Friendly: Blanched beans keep for 2 days in the fridge. Toss with 1 tsp olive oil before storing to prevent drying.
• Garlic Control: For a milder taste, rub the mixing bowl with a cut garlic clove instead of mincing it.
• Extra Zing: Add ¼ tsp sumac or red pepper flakes for a flavor boost.

Serving Pairings That Shine

This dish pairs beautifully with:

1. Grilled Lemon-Herb Chicken – The citrus flavors complement each other.
2. Miso-Glazed Salmon – Umami-rich and satisfying.
3. Israeli Salad – Cucumbers, tomatoes, and parsley for fresh contrast.
4. Hummus & Pita – For a Mediterranean-style meal.
5. Quinoa & Roasted Sweet Potatoes – A hearty grain bowl option.

Storing Leftovers Properly

Store leftovers in an airtight container in the fridge for up to 3 days. The beans will soften slightly but retain good flavor.

To refresh, toss with a splash of lemon juice and olive oil. Avoid freezing—blanched beans become mushy when thawed.

For meal prep, keep dressed beans separate from other components and assemble before serving.

Miznon’s Bag of Green Beans Recipe FAQs

1. Can I use frozen green beans?

Yes! Thaw frozen beans completely and blanch for just 1 minute. They’ll be slightly softer than fresh but still tasty.

2. My beans turned out too salty. What went wrong?

You might have used table salt instead of coarse salt in the blanching water. Next time, reduce blanching salt by 1/4 cup and rinse beans briefly after shocking.

3. No fresh lemons—can I use bottled juice?

It’s best fresh, but in a pinch, use 1.5 tbsp bottled lemon juice + 1/2 tsp lemon pepper for zest flavor.

4. How do I know when the beans are blanched enough?

They should bend slightly when lifted with tongs but snap when fully bent. Taste-test frequently!

5. Can I make this ahead for a party?

Absolutely—blanch beans and make dressing up to 2 days ahead. Toss together 1 hour before serving.

6. What if I only have one bean variety?

No problem! The recipe works with any single type. Adjust blanching time accordingly.

7. Can I reuse the blanching water?

Yes! Let it cool, strain, and refrigerate for up to 3 days. Reboil before using again.

Continue to Content

Miznon’s Bag of Green Beans Recipe

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

Miznon’s Bag of Green Beans Recipe is a quick 10-minute side dish with fresh green beans, garlic, lemon, and olive oil—simple yet packed with flavor!

Print

Ingredients

• Fresh Green Beans – 1.5 lbs
• Coarse Sea Salt – ½ cup (for blanching) + 1 tsp (for dressing)
• Garlic – ⅓–½ clove, minced
• Lemon – Zest of ½ lemon + 2 tbsp juice
• Extra Virgin Olive Oil – 3 tbsp
• Ice Cubes – 4 cups

Instructions

1. Prep the Beans:

Rinse and trim the stem ends. If using large beans, slice them lengthwise for even cooking.

2. Salt the Blanching Water:

Fill a large pot with 8 cups of water and bring to a rolling boil. Add ½ cup coarse salt—it should taste like the sea. This seasons the beans from the inside out.

3. Blanch in Batches:

Cook different bean varieties separately, as they have different cooking times:

Green/Butter Beans – 2–3 minutes.
Snake/Flat Beans – 1–1.5 minutes.
Sugar Snap Peas – 45 seconds.

Test for doneness by fishing out a bean and biting into it—it should yield slightly but still have a pleasant crunch.

4. Shock in Ice Water:

Immediately transfer the beans to an ice water bath for 1–2 minutes. This stops the cooking and locks in that vibrant green color. Drain well in a colander.

5. Make the Dressing:

In a large bowl, whisk together:

Zest of ½ lemon
2 tbsp fresh lemon juice
1/3–1/2 clove minced garlic
1.5 tbsp olive oil
1 tsp coarse salt

The coarse salt helps the dressing cling to the beans.

6. Toss & Serve:

Add the drained beans to the dressing and toss thoroughly for 1–2 minutes. The salt gently abrades the bean surfaces, helping them absorb the flavor. For the best taste, let them sit for 10 minutes before serving.

Serve in a paper bag for that Miznon-style touch, or pile them into a serving bowl.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 130Total Fat: 10gSaturated Fat: 1.5gCholesterol: 0mgSodium: 600mgCarbohydrates: 10gFiber: 4gProtein: 2g

Conclusion

Miznon’s Bag of Green Beans is the perfect example of how simple ingredients can create something truly special. Once you give it a try, you’ll never view green beans the same way again.

Be sure to snap a photo and share your thoughts along with your image in the comments—we’d love to see your version! And don’t forget to follow us on Pinterest for more delicious ideas.