Green Beans with Poppy Seed Dressing

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From: EatingWell Magazine Fall 2004

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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
  • 1 pound green beans, stem ends trimmed
  • Freshly ground pepper, to taste

Preparation

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  1. 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.
  2. 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

Nutrition information

  • Serving size: 3/4 cup
  • Per serving: 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; 0 g added sugars; 808 IU vitamin A; 11 mg vitamin C; 60 mg calcium; 1 mg iron; 104 mg sodium; 185 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 11/2 vegetable 11/2 fat (mono)

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