Steamed Green Beans with Tomato-Garlic Vinaigrette

The heady, tangy vinaigrette complements the crisp, sweet green beans. Use a garlic press, if you have one, to crush the garlic for this summery dressing; a press crushes garlic into small pieces, encouraging good-for-you compounds to develop.

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 73
Caloriesfromfat 44 %
Fat 3.6 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 2.4 g
Carbohydrate 9.8 g
Fiber 4.2 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 162 mg
Calcium 48 mg

Ingredients

1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, crushed and minced
1 tablespoon extravirgin olive oil
1/2 cup seeded chopped tomato
2 teaspoons chopped fresh thyme
1 pound green beans, trimmed

Preparation

1. Combine first 5 ingredients in a medium bowl; slowly add oil, whisking to combine. Stir in tomato and thyme; let stand 10 minutes.

2. Steam beans, covered, 7 minutes or until crisp-tender. Cut into 2-inch pieces; add to tomato mixture, tossing gently to coat.

Note:

Jackie Mills, MS, RD,

July 2008