Nutrition per serving may change if servings are adjusted.
1 teaspoon poppy seeds
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar, or rice-wine vinegar
1 teaspoon Dijon mustard
½ teaspoon honey
1 tablespoon minced shallot
⅛ teaspoon salt, or to taste
1 pound green beans, stem ends trimmed
Freshly ground pepper, to taste
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.
Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 2 days
113 calories;8 g fat(1 g sat); 4 g fiber; 11 g carbohydrates; 2 g protein; 38 mcg folate; 0 mg cholesterol; 3 g sugars; 1 g added sugars; 808 IU vitamin A; 11 mg vitamin C; 60 mg calcium; 1 mg iron; 104 mg sodium; 185 mg potassium