Steamed Green Beans with Tomato-Garlic Vinaigrette
Cooking Light Annual Recipes Copyright 2008
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, crushed and minced
1 tablespoon extravirgin olive oil
1/2 cup seeded chopped tomato
2 teaspoons chopped fresh thyme
1 pound green beans, trimmed
1. Combine first 5 ingredients in a medium bowl; slowly add oil, whisking to combine. Stir in tomato and thyme; let stand 10 minutes.
2. Steam beans, covered, 7 minutes or until crisp-tender. Cut into 2-inch pieces; add to tomato mixture, tossing gently to coat.
Yield 4 servings (serving size: 3/4 cup)
Calories:73 (44% from fat)Fat:3.6g (sat 0.5g,mono 2.5g,poly 0.5g) Protein:2.4g Carbohydrate:9.8g Fiber: 4.2g Cholesterol:0.0mg Iron1.4mg Sodium:162mg Calcium 48mg
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I bought these green beans for something else but this recipe was simpler. I have been making bigger cooking plans than I can carry out lately. It didn't help that I wasn't feeling well yesterday, and I do most of my cooking on Sunday.
This was a nice light recipe but it didn't wow me. I'm not a huge great fan of crisp-tender green beans. It gave me a chance to try fresh thyme. Dried thyme is something I can only take in small doses. Fresh thyme is a bit better but still not my favorite herb. If you like crisp-tender green beans and thyme, this might be a great recipe. I can't really say.
I'm still dragging a bit. I hope the week gets better.
Question of the Day: How do you like your green beans cooked?
2 comments:
I like them either way - the crisp tender or cooked soft (preferably with bacon and new potatoes).
Jan
I have never been a fan of crisp cooked green beans. I like mine southern style, cooked a long time with some bacon seasoning. I usually only use bacon for seasoning so I buy the cheapest one.
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