Marinated Summer Beans

recipe
The beauty of this summery side is that the recipe can be prepared up to one day ahead; as they sit, the beans absorb more flavor. If you don't have chile paste, use 1/4 to 1/2 teaspoon crushed red pepper.
3

Good, solid recipe

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 68
Fat 3.7 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.6 g
Protein 2.2 g
Carbohydrate 8.9 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 199 mg
Calcium 46 mg

Ingredients

3 1/2 teaspoons salt, divided
1 pound fresh green beans, trimmed
1 pound fresh wax beans, trimmed
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon chile paste with garlic (such as sambal oelek)
1 garlic clove, minced

Preparation

1. Add 1 tablespoon salt and beans to a large saucepan of boiling water; cook 6 minutes or until crisp-tender. Drain; rinse with cold water. Drain. Combine remaining 1/2 teaspoon salt, parsley, and remaining ingredients in a large bowl. Add beans to bowl; toss well. Chill at least 1 hour, tossing occasionally.

Note:

Julianna Grimes,

July 2009
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