2 tablespoons white wine vinager
1 tablespoon olive oil (extra virgin preferred)
1 teaspoon dijon mustard
1/4 cup finely chopped shallots
1 pound fresh green beans, trimmed and cut into 1 inch pieces
1 medium red bell pepper, diced
2 - 3 tablespoons sniped fresh parsley
pepper to taste.
in a small bowl, whisk together the vinager, oil, and mustard. Stir in the shallots. Set aside at room temperature for at least one hour.
Fill a large saucepan with water. Bring to a boil over high heat. Add the beans. Cook for 3-4 minutes, or until tender crisp. drain in a colander and rinse under cold running water until cool. drain well and pat dry with paper towels. transfer to a serving bowl.
Stir the bell pepper and parsely into the beans. add the dressing and peper toss well.
- cals. 43
- total fat 2.0g
- sat.fat 0.5 g
- trans fat 0.0g
- poly.fat 0.0g
- mono fat. 1.0g
- cholesterol 0 mg
- sodium 18 mg. carbs 6 g
- fiber 2 g. sugars 2 g. protien 1 g.
- dietary exchanges
- 1 veggy
- 1/2 fat