Wow, thesevwere great! Even my husband loved them and he prefers canned beans.
Green Beans with Garlic Vinaigrette
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 54
- Calories from fat: 38%
- Fat: 2.3g
- Saturated fat: 0.2g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.5g
- Protein: 2.4g
- Carbohydrate: 7.7g
- Fiber: 3.6g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 113mg
- Calcium: 45mg
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.
Green Beans with Garlic Vinaigrette Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter, Christmas, Easter, Mother's Day, Thanksgiving
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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Marinated Dill Green Beans
Southern Living -
Green Beans in Vinaigrette with Feta
Oxmoor House
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