The EatingWell Diabetes Cookbook (2005)
These warm, fresh-tasting beans offer an exciting alternative to old standby mushroom-soup-based green-bean casseroles. Toasting the poppy seeds brings out their nutty flavor.
4 servings, 3/4 cup each
Active Time: 20 minutes |
Total Time: 25 minutes
1 teaspoon poppy seeds
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar, or rice-wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 tablespoon minced shallot
1/8 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 pound green beans, stem ends trimmed
To prepare dressing: Heat a small dry skillet over medium-low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.
To prepare beans: Cook beans in a large pot of boiling water until just tender, 5 to 7 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.
Per serving :
8 g Fat;
1 g Sat;
5 g Mono;
0 mg Cholesterol;
11 g Carbohydrates;
3 g Protein;
4 g Fiber;
104 mg Sodium;
185 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1 1/2 fat (mono)
Tips & Notes
Make Ahead Tip: Cover and refrigerate the dressing (step 1) for up to 2 days.