Options

Format:
Include:
PRINT
See more
Green and Yellow Wax Beans with Roasted Pepper

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.

Cooking Light JULY 2003

  • Yield: 6 servings (serving size: 1 cup)

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

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.

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.

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.

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
advertisement

Go to Full Version of

Green and Yellow Wax Beans with Roasted Pepper Recipe

advertisement