Lemon-Dill Green Beans

4.0 (84)
Lemon-Dill Green Beans

This lemon and dill vinaigrette is a natural complement to green beans. It's also great tossed with steamed asparagus or drizzled over sliced fresh tomatoes. To make this recipe serve 10, multiply all the ingredients by 2 1/2: Use 2 1/2 pounds green beans, 3 tablespoons dill, 2 1/2 tablespoons each shallot, oil and lemon juice, 2 1/2 teaspoons mustard and 3/4 teaspoon each salt and pepper.

Yield: 4 servings, about 1 cup each
Active Time: 15
Total Time: 25

Ingredients

  • 1 pound green beans, trimmed
  • 4 teaspoons chopped fresh dill
  • 1 tablespoon minced shallot
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon whole-grain mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  1. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.
  2. Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.

Nutrition

Nutrition Per Serving

calories 74
fat 4 g (1 g sat, 3 g mono)
cholesterol 0 mg
carbohydrates 10 g
protein 2 g
fiber 4 g
sodium 163 mg
potassium 178 mg

Nutrition Bonus Vitamin C (20% daily value), Vitamin A (15% dv).

Carbohydrate Serving 1/2

Exchanges 1 vegetable, 1 fat

From EatingWell May/June 2009, November/December 2010