- 1 tablespoon white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 garlic cloves, crushed and minced
- 1 tablespoon extra-virgin olive oil
- 1/2 cup seeded chopped tomato
- 2 teaspoons chopped fresh thyme
- 1 pound green beans, trimmed
1. Combine first 5 ingredients in a medium bowl; slowly add oil, whisking to combine. Stir in tomato and thyme; let stand 10 minutes.
2. Steam beans, covered, 7 minutes or until crisp-tender. Cut into 2-inch pieces; add to tomato mixture, tossing gently to coat.
Yield: 4 servings (serving size: 3/4 cup) Nutritional Information
CALORIES 73(44% from fat); FAT 3.6g (sat 0.5g,mono 2.5g,poly 0.5g); IRON 1.4mg; CHOLESTEROL 0.0mg; CALCIUM 48mg; CARBOHYDRATE 9.8g; SODIUM 162mg; PROTEIN 2.4g; FIBER 4.2g
from Cooking Light, JULY 2008, via MyRecipes
1 comment:
made with oregano instead of thyme, no mustard, and green beans from the garden (boiled 3-4 min) -- very nice
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