Steamed Green Beans with Lemony Vinaigrette


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
Large Bowl of Ice Water
2 lbs of Green Beans trimmed
1 Tbsp. salt


In a small bowl combine parsley, lemon juice, yogurt, and chives. Set the bowl on a wet towel to avoid slippage. Add oil in a steady stream, whisking constantly until the vinaigrette is blended. Chill.

While the Vinaigrette is chilling, Prepare your large bowl of ice water and bring a large pot of water to a rapid boil.

Add salt to the pot of water, then the green beans and cook until tender, 3 to 4 minutes.

Immediately remove the green beans to the large bowl of ice water to cool. Drain and set aside.

Toss the beans gently in the lemony vinaigrette just before serving.


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