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
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