loved this recipe. very easy, bright and flavorful. The dressing would be great on a salad.
Marinated Summer Beans
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.
Yield: 8 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 68
- Fat: 3.7g
- Saturated fat: 0.5g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.6g
- Protein: 2.2g
- Carbohydrate: 8.9g
- Fiber: 4g
- Cholesterol: 0.0mg
- Iron: 1.3mg
- Sodium: 199mg
- Calcium: 46mg
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.
Marinated Summer Beans Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Beans
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Marinate
- OCCASION: Summer, July 4th
- PUBLICATION: Cooking Light
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