Ann Taylor Pittman
Recipe by Cooking Light July 2011

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Credit: John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of water to a boil. Add beans; cook 5 minutes. Plunge beans into ice water; drain.

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  • Combine beans, olive oil, salt, and pepper; toss. Combine hazelnuts, parsley, orange rind, and garlic; sprinkle over beans.

Chef's Notes

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.

Nutrition Facts

90 calories; fat 5.7g; saturated fat 0.7g; sodium 156mg.
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