Easy Green Bean Salad with Lemon Vinaigrette
Servings: 6 (¾ Cup Per Serving)
Prep Time: 10
Cook Time: 1
|Serving Size ¾ Cup|
| || || || |
|Amount per serving|
|% Daily Value*|
|Total Fat 7g|| |
| ||Saturated Fat 0.5g|| |
|Cholesterol 0mg|| |
|Sodium 105mg|| |
|Total Carbohydrate 7g|| |
| ||Dietary Fiber 1g|| |
|Protein 3g|| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Summer-garden fresh or chosen from today's wondrously rich produce aisles, this dish can be made all year. I don't wait for special guests to make it, but it's certainly elegant enough to impress. This recipe is a great one in Chicago and other Midwest places where getting fresh vegetables can be a problem in the heart of winter.
1 pound fresh green beans, ends trimmed (or 1 pound frozen cut green beans)
½ pound sliced fresh mushrooms
2 tablespoons fresh chives, cut about ½-inch long
3 tablespoons canola or corn oil
1 tablespoon tarragon or apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
- Fill a large bowl with ice and cold water; set aside.
- Bring to boil a large pot of water. Add the green beans and boil for 1 minute. Drain the beans and immediately place in the ice water to quickly cool.
- Drain the beans and toss with the mushrooms and the chives.
- Mix the dressing ingredients in a small bowl. Just before serving, pour the dressing over the beans and toss to mix.
Make this recipe in a snap by using bottled Italian dressing in place of the oil, cider vinegar, salt, and pepper. Use 3 tablespoons low-fat dressing plus 1 tablespoon lemon juice.