Green Beans with Citrus Vinaigrette

Leigh Beisch
This green bean recipe gets its flavor from the hit of citrus in the dressing. Serve it with your favorite grilled chicken recipe tonight.
6 servings (serving size: 1 cup)


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2 pounds green beans, trimmed
5 1/2 teaspoons olive oil, divided
3 tablespoons finely chopped shallots
3/4 teaspoon grated lemon rind
2 1/2 teaspoons fresh lemon juice
2 1/2 teaspoons fresh lime juice
2 1/2 teaspoons fresh orange juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Prep: 12 Minutes
Cook: 6 Minutes

1. Bring water to a boil in a large saucepan, and add green beans. Cook beans for 4 minutes or until crisp-tender, and drain. Rinse with cold water, drain, and set aside.

2. Heat 1 teaspoon oil in a small skillet over medium-high heat. Add shallots; cook 2 minutes or until shallots begin to brown, stirring constantly.

3. Combine the shallots, lemon rind, lemon juice, lime juice, orange juice, salt, and black pepper in a small bowl, stirring well with a whisk. Slowly add 4 1/2 teaspoons oil, stirring well. Drizzle the vinaigrette over the beans, tossing gently to coat.

Created date

April 2005

Nutritional Information

Calories 89
Fat 4 g
Satfat 1 g
Monofat 3 g
Polyfat 1 g
Protein 3 g
Carbohydrate 12 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 150 mg
Calcium 59 mg