Green Beans with Poppy Seed Dressing
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.
Prep Time:
20 mins
Total Time:
25 mins
Servings:
4 servings, 3/4 cup each
Ingredients
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1 teaspoon poppy seeds
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2 tablespoons extra-virgin olive oil
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1 tablespoon white-wine vinegar, or rice-wine vinegar
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1 teaspoon Dijon mustard
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1/2 teaspoon honey
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1 tablespoon minced shallot
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1/8 teaspoon salt, or to taste
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Freshly ground pepper, to taste
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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.
Tip:
MAKE AHEAD TIP: Cover and refrigerate the dressing (step 1) for up to 2 days.
Nutrition information
Calories 113, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Sodium 104 mg, Carbohydrate 3 g, Fiber 4 g, Protein 3 g, Potassium 183 mg. Daily Values: Vitamin A 15%, Vitamin C 20%. Exchanges: Vegetable 10.5,Fat 10.5.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Balsamic-Glazed Green Beans
Green beans (especially larger ones) can take a while to cook, so sear them well.
See RecipeMore Great Recipe Ideas from EatingWell
