- 1 pound green beans, trimmed
- 2 tablespoons finely chopped fresh mint leaves
- 1 tablespoon minced shallots
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- calories 84
- fat 5.3 g
- satfat 0.8 g
- monofat 3.7 g
- polyfat 0.7 g
- protein 2.2 g
- carbohydrate 9.1 g
- fiber 3.3 g
- cholesterol 0.0 mg
- iron 1.3 mg
- sodium 155 mg
- calcium 46 mg
How to Make It
Steam green beans 4 minutes or until crisp-tender; drain.
Combine mint and remaining ingredients in a large bowl, and stir with a whisk. Add green beans to bowl, and toss to coat.
Red Pepper and Pesto SERVES 4 (serving size: 1 1/4 cups) CALORIES 153; FAT 6g (sat 4g); SODIUM 234mg Place jelly-roll pan on bottom rack of oven. Preheat to 450°. Toss 1 pound green beans, 1 sliced red bell pepper, 1 tablespoon olive oil, and 1/4 teaspoon salt; spread on pan. Bake 8 minutes, stirring after 4 minutes. Pulse 1/2 cup parsley, 1/4 cup unsalted pistachios, 1 tablespoon water, 1 tablespoon olive oil, 2 teaspoons lemon juice, 1/8 teaspoon salt, and 1 garlic clove in food processor. Toss with bean mixture.
Ginger-Sesame SERVES 4 (serving size: about 1 cup) CALORIES 104; FAT 6g (sat 1g); SODIUM 231mg Heat a skillet over medium-high heat. Add 1 tablespoon sesame oil. Add 1 pound green beans; cook 7 minutes or until beans begin to brown. Combine 1 tablespoon toasted sesame seeds, 1 tablespoon minced peeled fresh ginger, 1 tablespoon tahini, 5 teaspoons lower-sodium soy sauce, 1 tablespoon water, and 1 tablespoon lime juice in a bowl. Add mixture to pan. Cook 1 minute; toss to coat.
Stewed Tomatoes and Spices SERVES 4 (serving size: 1 cup) CALORIES 92; FAT 4g (sat 6g); SODIUM 253mg Heat a skillet over medium-high heat. Add 1 tablespoon olive oil. Add 1 cup chopped onion and 1 pound green beans; cook 5 minutes. Stir in 1 1/2 teaspoons ground cumin, 1 teaspoon dried marjoram, 1/2 teaspoon ground allspice, and 4 sliced garlic cloves. Add 2 cups chopped tomato and 1/3 cup water; cook 9 minutes. Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
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