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.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

American

Lunch

Budget

Ingredients

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

directions

Prep: 15 min Total: 30 min (Quick)

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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.

nutritional information

Calories: 74		Fiber: 4 g
Fat: 4 g		Saturated Fat: 1 g
Carbohydrates: 10 g		Protein: 2 g
Sodium: 163 mg		Monounsaturated Fat: 3 g
Exchanges: 1 vegetable, 1 fat		Cholesterol: 0 g
Carbohydrate Servings: 1/2		Potassium: 177 mg
Nutrition Bonus: Vitamin C (20% daily value), Vitamin A (15% dv).		Added Sugars: 0 g

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