Green Beans with Poppy Seed Dressing

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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.

Green Beans with Poppy Seed Dressing
Nutritionist Tested & Approved

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

Directions
  1. 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.

  2. 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.


Nutritional Facts

Servings
4
Calories
113
Added Sugars
1g
Carbohydrates
11g
Cholesterol
0mg
Dietary Fiber
4g
Fat
8g
Monounsaturated Fat
5g
Potassium
185mg
Protein
2g
Saturated Fat
1g
Sodium
104mg
Bonus
Vitamin C (20% daily value)
Fiber (15% dv)
Vitamin A (15% dv)
Carbohydrate Servings
1
Exchanges
1 1/2 vegetable
1 1/2 fat (mono)

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side dishes EatingWell Meal Plan ultra-low-carb vegetables