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.
Time: 25 minutes (20 minutes prep)Ingredients
1 teaspoon poppy seeds
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar, 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
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.
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.
If preparing ahead of time: Cover and refrigerate the dressing (step 1) for up to 2 days.
- Added Sugars
- Dietary Fiber
- Monounsaturated Fat
- Saturated Fat
- Vitamin C (20% daily value)
- Fiber (15% dv)
- Vitamin A (15% dv)
- Carbohydrate Servings
- 1 1/2 vegetable
- 1 1/2 fat (mono)