Recipe by Dancer^
Mustard offers so many ways to zest up low-sodium and low-fat dishes that it’s no wonder it is a popular seasoning. In addition to using it with fish, poultry, cooked vegetables and raw salads, it perks up grains and legumes, too. Points 0.
Top Review by Miss Annie in Indy
I absolutely LOVED this recipe! The flavor was outstanding. So good in fact that BF and I ate the whole dish! We love our veggies and this one was no exception. I also love that is so quick and easy to prepare, and is zero points for WW. I think I could make a meal out of just these beans! I will definitely be making this again. I served this with tilapia cakes # 254663 a very good combination. The mustard sauce on these beans really played up well with the fish. You've got a winner here Dancer^.
- 3⁄4 lb green beans, stemmed and halved
- 1 tablespoon dijon-style mustard
- 1 teaspoon lime juice
- 1⁄2 teaspoon salt
- 1 tablespoon mint, cut into very thin strips
- 1⁄4-1⁄2 teaspoon grated lemon, zest of, according to taste
- 1 teaspoon minced shallot
- salt & freshly ground black pepper, to taste
Directions See How It's Made
- Steam beans 5 minutes or until tender but still crisp.
- While beans cook, in a large mixing bowl, use a fork to combine mustard, lime juice and salt, mixing until creamy.
- Mix in mint, lemon zest and shallots.
- Drain cooked beans and add to the mustard mixture, stirring to coat them.
- Season to taste with salt and pepper.
- Serve at room temperature.
- This dish can be refrigerated for 24 hours.
- Bring to room temperature before serving.
- Frozen whole green beans may be used, although they will be less crisp than fresh ones.
- For frozen beans, reduce cooking time to 3 minutes.