Prep 15 mins
Cook 10 mins
"This lemon and dill vinaigrette is a natural complement to green beans. It’s also great tossed with steamed asparagus or drizzled over sliced fresh tomatoes." From Eating Well Magazine. States it's low calorie, low fat, low sodium, and heart healthy.
- 1 lb green beans, trimmed
- 4 teaspoons chopped fresh dill
- 1 tablespoon minced shallot
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon whole grain mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.
- Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl.
- Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.
I steamed the green beans. I didn't have fresh dill so I used 1 tsp of dried dill. I loved it that way. It's so yummy and easy to do. Thanks Jan :) Made for the Zwizzle Chicks of ZWT
We enjoyed the fresh flavors found here. The vinaigrette was such a nice surprise on the slightly crisp green beans. Served with Peppy Paprika Potatoes. I will make this again! Thank you for sharing your recipe! :-)
Green beans are my favorite veggie. I'm typically lazy and boil them with butter. This was a great way to serve them and healthy to boot! The lemon/mustard/dill combination really worked. I would not have thought to use dill on my beans before. I found the vinaigrette light and refreshing. I used a little over a pound of beans and kept the vinaigrette proportions the same. I would have these again. I served with Cedar Planked Salmon With Sweet Mustard Vinaigrette 322424. Thanks! Made for ZWT6.