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Steamed Green Beans with Lemon Vinaigrette


Serves 4

Yields 3⁄4 cup vinaigrette.

Use any leftover vinaigrette as a salad dressing or as a marinade for grilled chicken.

  • 1-1/4 lb. green beans, trimmed and rinsed
  • 3 Tbs. fresh lemon juice
  • 2 Tbs. mayonnaise or heavy cream
  • 1 Tbs. minced shallots
  • 3/4 tsp. kosher salt
  • Freshly ground black pepper
  • 1/2 cup canola oil
  • 1/4 cup chopped red bell pepper

Steam the green beans until tender, about 5 minutes. Meanwhile, in a small bowl, combine the lemon juice, mayonnaise, shallots, salt, and pepper. Add the oil in a slow stream, whisking constantly until the vinaigrette is well blended. Toss the cooked beans with the red pepper and enough vinaigrette to coat, about 1/3 cup. Serve warm, with extra vinaigrette on the side, if you like.

nutrition information (per serving):
Calories (kcal): 190, Fat (kcal): 17, Fat Calories (g): 150, Saturated Fat (g): 1, Protein (g): 3, Monounsaturated Fat (g): 9, Carbohydrates (mg): 11, Polyunsaturated Fat (mg): 5, Sodium (g): 230, Cholesterol (g): 5, Fiber (g): 5,

Photo: Ben Fink

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