Green and Yellow Wax Beans with Roasted Pepper

Red and yellow bell peppers and green and yellow beans brighten this side dish. Toasted pine nuts offer a light crunch.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 70
  • Calories from fat: 31%
  • Fat: 2.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.2g
  • Carbohydrate: 11.6g
  • Fiber: 4.9g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 203mg
  • Calcium: 49mg

Ingredients

  • 1 yellow bell pepper
  • 1 red bell pepper
  • 3/4 pound green beans, trimmed
  • 3/4 pound yellow wax beans, trimmed
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons pine nuts, toasted
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice

Preparation

  1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.
  2. Place green beans in a large saucepan of boiling water; cook 4 minutes. Remove with a slotted spoon. Plunge beans into ice water; drain. Add wax beans to boiling water; cook 4 minutes. Drain and plunge beans into ice water; drain.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper strips, beans, garlic, salt, and black pepper; sauté 2 minutes or until thoroughly heated. Remove from heat, and add the nuts, rind, and juice, tossing gently to coat.
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