No more yelling “eat your green beans” thanks to this beautiful, berry-elevated side dish just bursting with flavor. Green beans and berries are both staples of summer, so I thought – why not just toss ‘em in a skillet, season with a spicy-sweet raspberry dressing, sit back and enjoy a few moments of dinner time magic. You, know, when the kids aren’t rolling their eyes or groaning about the sight of vegetables!
Green Beans with Strawberries and a Spicy-Sweet Raspberry Dressing makes a colorful addition to your family’s plate and, as we all know, eating lots of vibrant colors is good for your health. And, done in 10 minutes, this stress-free, summer green bean recipe is good for your mental health too!
The first step to Spicy Berry Green Beans is stir-frying the fresh green beans in a bit of olive oil until crisp-tender, keep stirring around in a hot skillet or wok until various parts of the bean are beginning to brown and caramalize. Keep ‘em on the crisp side though, that’s a much better texture than mushy – am I right?!
For maximum berry flavor, I make a spicy-sweet green bean sauce in the blender created made from raspberries, soy sauce, sriracha, olive oil and such. If in a real rush, I will substitute the Raspberry Dressing & Marinade from Litehouse Foods as the base.
While the green beans are still hot, toss with finely chopped strawberries and sliced green onions. If you really like the heat, sprinkle on dried red pepper flakes before serving. The sweetness of the raspberry dressing and fresh strawberries is balanced out perfectly with the salty soy sauce and spicy sriracha. 
Spicy Strawberry Green Beans a beautiful and tasty addition to everything from a pork loin, the grilled chicken or salmon. Enjoy!
Do you have a favorite summer green bean recipe or 10 minute side dish? Or, be honest, did the thought of strawberry green beans initially scare you?! Please share in the comments — xoxo, Jennifer
- 1 tbsp. olive oil
- 1 ½ lbs. fresh green beans washed and ends trimmed
- 3 green onions whites and greens finely sliced
- 3 large strawberries hulled and finely chopped
- 1/3 cup fresh raspberries
- 2 tbsp. soy sauce
- 1 tbsp. Sriracha sauce
- 1 tbsp. olive oil
- 2 tsp. red wine vinegar
- Optional: ¼ to ½ teaspoon red pepper flakes
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Heat large skillet over medium-high heat and add olive oil, tip skillet to coat.
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Add cleaned and trimmed green beans to hot skillet and cook, stirring frequently for about 6 to 8 minutes or until turning tender, but still with a crisp bite. The beans will begin to look blistered or caramelized in some areas, but don’t overcook and let the entire bean get limp.
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While beans are cooking, add raspberries, soy sauce, Sriracha, olive oil, and red wine vinegar. Blend until pureed and emulsified. Or, substitute ½ cup Raspberry Dressing from Litehouse Foods.
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Turn off heat and immediately add sliced green onions, chopped strawberries and sauce. Stir together to coat everything.
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If desired, sprinkle with red pepper flakes for more spiciness.
May also substitute 1/2 up Raspberry Dressing from Litehouse Foods for dressing ingredinets.