Wednesday, July 9, 2008

Steamed Green Beans with Tomato-Garlic Vinaigrette

  • 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:

Rebecca said...

made with oregano instead of thyme, no mustard, and green beans from the garden (boiled 3-4 min) -- very nice