Steamed Green Beans with Lemon-Mint Dressing

Steamed Green Beans with Lemon-Mint Dressing Recipe
Photo: Randy Mayor; Stylist: Cindy Barr
Instead of mint, tarragon or basil would be equally delicious. If desired, top with fresh lemon rind for a little extra zing.

Yield:

Serves 4 (serving size: about 1 cup)

Recipe from

Nutritional Information

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

Ingredients

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

Preparation

1. Steam green beans 4 minutes or until crisp-tender; drain.

2. Combine mint and remaining ingredients in a large bowl, and stir with a whisk. Add green beans to bowl, and toss to coat.

Variations:

Red Pepper and Pesto SERVES 4 (serving size: 1 1/4 cups) CALORIES 153; FAT 10.6g (sat 1.4g); 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 6.6g (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 0.6g); 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Carolyn Malcoun,

July 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note