Green Beans with Shallot Dressing
From EatingWell: September/October 1995
While still hot, green beans readily absorb this tart mustard dressing.
- 1 pound green beans, trimmed
- 1 large shallot, finely chopped
- 2 tablespoons reduced-sodium chicken broth
- 1 tablespoon red-wine vinegar
- 1 teaspoon whole-grain Dijon mustard
- Salt & freshly ground pepper to taste
- Place green beans in a steamer basket over boiling water, cover and steam until tender.
- Whisk together shallots, broth, vinegar and mustard in a serving bowl. Toss the hot beans with the dressing, season with salt and pepper and serve immediately.
Per serving: 42 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 2 g protein; 4 g fiber; 101 mg sodium; 262 mg potassium.
Nutrition Bonus: Vitamin C (39% daily value), Vitamin A (17% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- September/October 1995