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Steamed Green Beans with Lemon Vinaigrette

Ben Fink

Yield: Yields 3⁄4 cup vinaigrette.

Servings: 4

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

Nutritional Information

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


  • 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.


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