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Green Beans with Poppy Seed Dressing

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  25 Minutes
  4 servings, 3/4 cup each
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.
RECIPE INGREDIENTS
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
Green Beans with Poppy Seed Dressing Recipe at Cooking.com
DIRECTIONS
To prepare dressing: Heat a small dry skillet over medium-low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.


To prepare beans: Cook beans in a large pot of boiling water until just tender, 5 to 7 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, 3/4 cup each
Calories: 113
Fat, Saturated: 1g
Fiber: 4g
Carbohydrates, Total: 3g
Sodium: 104mg
% Cal. from Fat: 64%
Fat. Total: 8g
Protein: 3g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Judy Reviewed: 09/27/2011
green beans - yum
When the garden overflowed with green beans, my sister instructed me to "find a recipe". This one is easy and delicious. I used sesame seeds instead of poppy seeds. Definitely a hit with the crowd.
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