Lemon-Dill Green Beans

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This lemon and dill vinaigrette is a natural complement to green beans. It's also great tossed with steamed asparagus or drizzled over sliced fresh tomatoes. To make this recipe serve 10, multiply all the ingredients by 2 1/2: Use 2 1/2 pounds green beans, 3 tablespoons dill, 2 1/2 tablespoons each shallot, oil and lemon juice, 2 1/2 teaspoons mustard and 3/4 teaspoon each salt and pepper.

 Lemon-Dill Green Beans
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • 1 pound green beans, trimmed

  • 4 teaspoons chopped fresh dill

  • 1 tablespoon minced shallot

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon lemon juice

  • 1 teaspoon whole-grain mustard

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

Directions
  1. 4 servings, about 1 cup each

  2. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.

  3. Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.


Nutritional Facts

Servings
4
Per serving
Calories
73
Carbohydrates
10g
Fat
4g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
2g
Cholesterol
0mg
Dietary Fiber
4g
Potassium
178mg
Sodium
163mg
Added Sugars
0g
Exchanges
1 vegetable
1 fat
Carbohydrate Servings
1/2
Vitamin C (21% daily value)
Vitamin A (16% dv).

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