Photo: John Autry; Styling: Cindy Barr
The use of 2 different beans, wax beans and green beans, add color and beauty to a healthy and fresh side dish.
4 servings (serving size: 3/4 cup)
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2 cups trimmed green beans
1 cup trimmed wax beans
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
Cook green beans and wax beans in boiling water for 4 minutes or until crisp-tender; drain and rinse with cold water. Combine lime rind, lime juice, olive oil, parsley, salt, and pepper in a medium bowl. Add beans; toss to coat.
Fat 3.4 g
Satfat 0.5 g
Sodium 148 mg