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Steamed Green Beans with Lemony Vinaigrette

Posted By On July 26, 2012 @ 12:58 pm In Fruits and Vegetables

Ingredients

  • Lemony Vinaigrette:
  • 1 tablespoon fresh parsley, minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fat-free yogurt
  • 1 tablespoon chives or green onion with green top, finely chopped
  • 1/4 teaspoon each, salt and black pepper
  • 1/2 cup canola oil or safflower oil
  • Steamed Green Beans:
  • 1 pound fresh green beans, leave whole
  • 1/2cup red pepper, cut into julienne strips

Directions

In a small bowl combine parsley, lemon juice, yogurt, and chives. Set bowl on a wet towel to avoid slippage. Add oil in a steady stream, whisking constantly until vinaigrette is blended. Chill. Wash green beans and remove the stem end only, leave whole. Steam or blanch green beans for 3 minutes. Toss with julienne red pepper. Toss green beans and red peppers with enough vinaigrette to coat vegetables, about 1/3 cup. Serve warm. Leftover vinaigrette can be used as a salad dressing. Store in the refrigerator for up to one week.

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