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Steamed Green Beans with Lemon Vinaigrette

by Abigail Johnson Dodge

read reviews (1)

Use any leftover vinaigrette as a salad dressing or as a marinade for grilled chicken. Serves 4 Yields 3⁄4 cup vinaigrette.

To learn more, read the article:
Vibrant Vinaigrettes for Quickly Cooked Vegetables

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green beans lemons bell peppers more more

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 (g): 17; Fat Calories (kcal): 150; Saturated Fat (g): 1; Protein (g): 3; Monounsaturated Fat (g): 9; Carbohydrates (g): 11; Polyunsaturated Fat (g): 5; Sodium (mg): 230; Cholesterol (mg): 5; Fiber (g): 5;

photo: Ben Fink

From Fine Cooking 21 , pp. 42

July 1, 1997