Green Beans with Shallot Dressing

September/October 1995

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While still hot, green beans readily absorb this tart mustard dressing.

Green Beans with Shallot Dressing

Makes: 4 servings

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  • 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


  1. Place green beans in a steamer basket over boiling water, cover and steam until tender.
  2. 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

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