Instead of mint, tarragon or basil would be equally delicious. If desired, top with fresh lemon rind for a little extra zing.
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
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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This was an excellent dressing for cooked green beans. I just bring some water to a boil, add my beans and cover. Cook only 3 min and drain. Add rest of ingredients. The green beans are nice and crisp which is the way we like to eat them. Already made it again, need to buy more green beans!
This recipe is as good as it easy. The freshness of the vinaigrette is perfect with beans from the garden. Even our seven year-old, who isn't a green bean fan, ate her serving. You can read my full review at Taking On Magazines: http://bit.ly/17e2n2G
So simple and yet so good. You can use steam in bag fresh green beans and just under do them by a couple minutes. I used fresh and cooked the in a hot pan with 1/2 cup water let to evaporate and then some sauteeing. But the sauce! Almost wanted to skip my grilled steak and just eat the green beans. I let people add sauce to their own servings so had leftover sauce. Also good on a crisp romaine salad.