Grilled Green Bean Salad with Quinoa and Lentils

This recipe revives green beans with a smoky, sweet, and earthy spice mixture influenced by Middle Eastern cooking. Bye-bye, boring green beans -- this dish reminds us how zesty green beans can be.
By / Photography By The Naked South | February 12, 2016


  1. Heat grill to medium-high. In a large bowl, combine beans with 1 tablespoon oil, cumin, garam masala, and allspice. Season with salt and pepper. 
  2. Grill, turning often, until lightly charred and crisp-tender, about 5 minutes. 
  3. Return to large bowl and let cool before halving lengthwise on a diagonal. 
  4. Combine lemon zest and juice, vinegar, sugar, garlic, and ¼ cup oil in small bowl. Stir in chives. 
  5. Add lemon mixture to green beans and toss in quinoa, lentils, and mint. Serve with a few dollops of yogurt or crumbled goat cheese. Best served room temperature. 



  • 1 pound green beans, trimmed
  • ½ teaspoon ground cumin
  • ½ teaspoon garam masala
  • ½ teaspoon ground allspice
  • Salt and freshly ground pepper
  • Zest and juice of 1 small lemon
  • 1 tablespoon sherry vinegar
  • 1 teaspoon coconut palm sugar, or brown sugar
  • 1 clove garlic, minced
  • ¼ cup extra virgin olive plus 1 tablespoon
  • 1 tablespoon minced chives
  • 1½ cups cooked red quinoa
  • ¼ cup lightly chopped mint
  • Greek yogurt or goat cheese, optional
¼ cup lightly chopped mint
  • 1½ cups cooked green lentils
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