Green Beans with Garlic Vinaigrette

Green Beans with Garlic Vinaigrette Recipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Toast the almonds in a pie pan at 350° for 5 to 10 minutes.

Yield:

12 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 54
Caloriesfromfat 38 %
Fat 2.3 g
Satfat 0.2 g
Monofat 1.5 g
Polyfat 0.5 g
Protein 2.4 g
Carbohydrate 7.7 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 113 mg
Calcium 45 mg

Ingredients

Vinaigrette:
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons extravirgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
Beans:
2 1/2 pounds green beans, trimmed
1/3 cup sliced almonds, toasted
1 tablespoon fresh thyme leaves

Preparation

To prepare vinaigrette, combine first 7 ingredients in a small bowl, stirring with a whisk.

To prepare beans, cook beans in a large pot of boiling water 4 minutes or until crisp-tender. Drain well. Place beans in a large bowl. Add lemon mixture; toss well to coat. Sprinkle with almonds and thyme.