Recipes

Herbs and spices that compliment green beans include dill, mint, basil, sage, thyme, summer savory, garlic, onions and dry mustard.

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

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.

Steamed Green Beans

• 1 pound fresh green beans, leave whole
• 1/2 cup red pepper, cut into julienne strips

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.

http://www.urbanext.uiuc.edu/veggies/beans1.html