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.

Makes 4 servings, 3/4 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

1 teaspoon poppy seeds
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine 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

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.

NUTRITION INFORMATION: Per serving: 113 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 11 g carbohydrate; 3 g protein; 4 g fiber; 104 mg sodium.

Nutrition bonus: Vitamin C (20% daily value), Fiber (15% dv), Vitamin A (15% dv).

1 Carbohydrate Serving

MAKE AHEAD TIP: Cover and refrigerate the dressing (step 1) for up to 2 days.