These warm, fresh-tasting beans offer an exciting alternative to old standby mushroom-soup-based green-bean casseroles. Toasting the poppy seeds brings out their nutty flavor.
Make Ahead Tip: Cover and refrigerate the dressing (step 1) for up to 2 days.
- 1 teaspoon poppy seeds
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar or rice wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 tablespoon minced shallot
- 1/8 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 pound green beans, stem ends trimmed
To prepare the dressing: Heat a small dry skillet over medium-low heat. Add the poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add the oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.
To prepare beans: Cook the beans in a large pot of boiling water until just tender, 5-7 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add the beans and toss to coat.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
113 calories; 8g total fat; 1g total saturated fat; 0mg cholesterol; 104mg sodium; 3g carbohydrates; 4g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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