Let me just be honest with y'all. I'm really not a great fan of green beans and will more often than not pass on them every time, but this recipe? Oh. My. Delicious. Goodness!!! I could eat these green beans All Day Long, folks.The dish is not really a salad, but it's not something served piping hot either. I was almost positively sure that, like all other green bean recipes, this would be yet another disappointment but ... WOW. I just can't tell y'all enough how I loved these, as did the family; and they were so simple to make.
What You Need:
1½ lbs fresh green beans, trimmed and washed
1 cup grape tomatoes, halved (meaning after they're halved, you need to have 1 cup)
½ small red onion, thinly sliced and separated
Dressing
2 Tbsp red wine vinegar (or Balsamic Vinegar)
2 Tbsp olive oil
2 tsp prepared Dijon mustard
½ tsp salt
¼ tsp pepper
Let's Cook:
Place the prepared green beans in a large saucepan, cover with water, bring to a boil, and cook covered for 10-12 minutes or until beans are "just" crisp-tender.
- Whisk together all the ingredients for the Dressing and set aside.
- Drain beans and place in large bowl; add tomatoes and onion.
- Drizzle with prepared Dressing and toss well to coat.
- Transfer to serving dish.
YIELD: 10 servings
Nutrition Facts:
3/4 cup equals 54 calories, 3g fat (1g saturated fat), 1 mg cholesterol, 167 mg sodium, 6g carbohydrate, 2g fiber, 2g protein.
Diabetic Exchange: 1 vegetable, ½ fat.
Don't forget to check the "Seasonal Foods" section below to see what's in season for your area, and as always, Wishing You ...
I fixed this dish as a side for a new chicken dish I was also trying. The beans were very simple and easy to fix. My husband, returning for seconds of both chicken and beans, comment that even though the chicken was very tasty, he could have made a complete meal from just the beans. I'd say this is a winner and will be making this dish again!! My kids loved it too!
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