Lemon-Dill Green Beans

Lemon and dill vinaigrette is a natural complement to green beans (and steamed asparagus or sliced fresh tomatoes). This side offers fiber, protein, and an elegant accompaniment to seafood and poultry.

Makes 4 servings, about 1 cup each
Active time: 15 minutes
Total time: 25 minutes

Ingredients

• 1 pound organic green beans, trimmed
• 4 teaspoons chopped fresh dill
• 1 tablespoon minced organic shallot
• 1 tablespoon extra virgin olive oil
• 1 tablespoon organic lemon juice
• 1 teaspoon naturally-prepared whole-grain mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Directions

1. 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.
2. 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.

Nutrition Facts

Servings: 4, Amount Per Serving: 74 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 10 g Carbohydrates; 2 g Protein; 4 g Fiber; 163 mg Sodium; 177 mg Potassium