Prep 5 mins
Cook 15 mins
I wanted to make a light, low fat side dish using fresh beans that was similar to a chinese version we like at the buffet. This turned out different but GREAT! The balsamic vinegar, soy sauce, garlic and olive oil worked great together. This dish is great hot as a side dish and the leftovers are awesome cold in a salad or just as they are.
- 1 1⁄2 lbs fresh green beans
- 1 -2 teaspoon extra virgin olive oil
- 2 teaspoons garlic, minced
- 1 tablespoon soy sauce
- 1 -2 tablespoon balsamic vinegar
- 1 tablespoon Greek salad dressing (can omit if you don't have it just add a little extra vinegar)
- 1⁄4 teaspoon sugar
- In a 2 - 3 quart sauce pan, cook the green beans in well salted water until a little past crisp. We like them al dente, not mushy and not crispy. Drain and let rest in colander a minute.
- In the saucepan, add the olive oil and garlic and sautee one to two minutes. Add remaining ingredients and heat throughly. Toss with green beans.
- **These are definitely better the next day after marinating so you might do well to make tons and eat the majority the next day.
Very good! Easy to put together and things I almost always have on hand (yes, even the green beans)! I did sub splenda for the sugar and used only 1 tsp of olive oil! Thanks for posting! Made for Healhty Choices Tag April 2010!