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 Cooking Light

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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. 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.
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