This is a simple a delicious side dish that I made the other night.  I was inspired by a recipe I came across in Rachael Ray magazine, but modified it to make it a bit healthier (not as much EVOO!).  If green beans seem boring to you, but you like them….you’ve GOT to try this recipe.  Brent and I both ate a big portion!

Green Bean & Shallot Salad

Makes 4 servings

1 lb + green beans (approx 3-4 cups)
2 shallots peeled and sliced into thin rounds
1/4 cup red wine vinegar
1/2 tsp smoked paprika
1 tsp Worcestershire
1 Tbsp dijon mustard (grainy or not. I used a non-grainy)
1 Tbsp olive oil

Ice water

Fill a large bowl with ice water and set in sink.  In a pot of boiling water, cook the green beans until crisp tender, 2-3 minutes.  Drain and immediately place in the ice water to stop cooking.

In another bowl mix together the vinegar, mustard, paprika and Worcestershire with a whisk, slowly adding the olive oil last.  Add in the sliced shallots.

Drain the beans from the ice water and pat try with a towel. Transfer to your serving bowl, and pour the vinaigrette onto the beans. Serve immediately or let sit in the fridge. Should be good for 1-2 days.

Nutrition (per serving)   Calories: 84   Fat: 3.4g   Carbs: 6.8g   Sugars: 1.1g   Fiber: 3.5g   Sodium: 107mg   Protein: 2.4g