Food Security and Sustainability
Summer-garden fresh or chosen from today's wondrously rich produce aisles, this dish can be made all year. Don't wait for special guests to make it, but it's certainly elegant enough to impress.
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
Before you begin: Wash your hands.
- Fill a large bowl with ice and cold water; set aside. Bring to boil a large pot of water. Add green beans and boil for 1 minute. Drain beans and immediately place in the ice water to quickly cool. Drain beans and toss with mushrooms and chives.
- Whisk together dressing ingredients in a small bowl. Just before serving, pour the dressing over beans, mushrooms and chives, and toss to mix.
Serving size: ¾ cup
Calories: 100; Total fat: 7g; Saturated fat: 0.5g; Cholesterol: 0mg; Sodium: 105mg; Total carbohydrate: 7g; Dietary fiber: 1g; Protein: 3g
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