This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
Category: Side Dishes
Cups of Fruits and Vegetables per Serving: 1 ½
2 lbs green beans, fresh or frozen
1 tsp Dijon-style mustard
1 Tbsp white wine vinegar
1 Tbsp olive oil
3 Tbsp fresh mint leaves, minced
½ cup red onion, finely chopped
Salt and pepper to taste
- In a kettle of boiling water, cook beans for 2-4 minutes, or until they are crisp-tender. Transfer to a a bowl of ice and cold water to stop the cooking process. Pat the beans dry with paper towels.
- In a large bowl, whisk together mustard, vinegar, and salt and pepper to taste. Add oil in a stream, whisking together ingredients until emulsified.
- Add cooled beans, mint, and onion, and toss mixture until well combined. Serve.
Credit: Recipe courtesy of the University of Florida Sarasota County Extension.
|Nutritional Information per Serving|
|Calories: 80||Carbohydrates: 12g|
|Total Fat: 2.5g||Cholesterol: 0mg|
|Saturated Fat: 0g||Dietary Fiber: 5g|
|% of Calories from Fat: 28%||Sodium: 25mg|