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Crispy Green Beans with Sriracha Mayo

Photo: Peter Frank Edwards; Styling: Ginny Branch

 

Hands-on time 15 mins
Total time 30 mins
Yield

Serves 8 (serving size: about 3/4 cup beans and 1 tablespoon dip)

No leftovers? Sub in a bag of microwaved steamed beans.

Ingredients

  • 1/4 cup canola mayonnaise
  • 1/4 cup low-fat buttermilk
  • 2 teaspoons Sriracha
  • 1 tablespoon fresh lime juice
  • 2 1/2 cups whole-wheat panko (Japanese breadcrumbs)
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground red pepper
  • 1/8 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 4 large egg whites, beaten
  • 1 pound leftover steamed green beans

Nutrition Information

  • calories 151
  • fat 2.8 g
  • satfat 0.1 g
  • monofat 1.2 g
  • polyfat 0.8 g
  • protein 7 g
  • carbohydrate 24 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 198 mg
  • calcium 38 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine mayonnaise, buttermilk, Sriracha, and lime juice in a small bowl; cover and chill.

  3. Place panko in an even layer on a baking sheet. Bake at 375° for 4 minutes or until golden. Transfer panko to shallow dish; cool completely. Add thyme, garlic powder, pepper, and salt; toss well. Place flour in a shallow dish. Place egg whites in another shallow dish. Dredge half of green beans in flour. Dip in egg whites; dredge in panko mixture. Place beans on a baking sheet. Repeat procedure with remaining beans, flour, egg whites, and panko mixture. Place remaining coated beans on another baking sheet. Bake green beans at 375° for 8 minutes or until crisp. Serve with Sriracha dip.