Rating: 5 stars
1 Ratings
  • 5 star values: 1
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To make this dish ahead, plunge the beans into ice water after boiling, and drain and refrigerate up to a day ahead. Prepare and chill the shallot mixture up to 2 days ahead. To serve, place the beans and shallot mixture in a large microwave-safe bowl, cover with plastic wrap, and microwave at HIGH 3 minutes or until heated. Toss well before serving.

Lorrie Hulston Corvin
Recipe by Cooking Light November 2003


Recipe Summary

10 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Melt the butter in a saucepan over medium-high heat. Add shallots; sauté 4 minutes or until golden. Stir in vinegar; cook 1 1/2 minutes. Remove from heat. Stir in thyme, rind, salt, and pepper.

  • Cook beans in boiling water 3 minutes or until crisp-tender; drain. Place beans in a large bowl. Stir in shallot mixture; toss well to coat.

Nutrition Facts

90 calories; calories from fat 29%; fat 2.9g; saturated fat 1.8g; mono fat 0.8g; poly fat 0.1g; protein 2.8g; carbohydrates 14.8g; fiber 3.3g; cholesterol 8mg; iron 1.1mg; sodium 207mg; calcium 49mg.