What a gorgeous weekend we just had! I absolutely love Virginia in the summertime, everything is just so pretty, vibrant and even taking a long drive is enjoyable. Since it was so nice out, we decided to take little Oliver on his first trip to D.C. and wow, he just loved it! I think everyone loved him too, especially the little kids. So after a great day of walking around D.C., seeing all the sights and taking tons of pictures, we decided to go to Pinkberry and get some refreshing frozen yogurt (100 calories per serving, love, love, LOVE this place!!) Ok now green beans…..
I found these recipes in my Cooking Light magazine (July 2011 issue) and wanted to share both of them because not only were they so good, they were super easy and QUICK to make! I’ve been wanting to find new recipes for healthy side dishes and something about fresh green beans screams summer to me. I happened to have most of the ingredients on hand so this was perfect!
The first recipe is for Sesame-Soy Green Beans and they were absolutely delish! I loved that they still had a crunchiness to them and the addition of the red pepper flakes gave them just the right kick they needed for tons of flavor. Make these as a side dish for your next cookout or even tonight with your dinner, they’re perfect any time!
Sesame-Soy Green Beans
- 1 pound green beans, trimmed
- 1 Tbsp dark sesame oil
- 2 cloves garlic, minced
- 1/4 tsp. crushed red pepper
- 1 Tbsp lower-sodium soy sauce
- 1/8 tsp. salt
- 1/2 tsp. sesame seeds, toasted
- Bring a large saucepan of water to a boil. Add green beans and cook 5 minutes. Plunge beans into ice water and drain.
- Heat dark sesame oil in a skillet over medium-high heat. Add minced garlic and crushed red pepper and saute about 30 seconds. Add green beans, soy sauce and some salt. Cook 2 minutes, tossing frequently.
- Sprinkle with toasted sesame seeds and enjoy!
Serving Size: 1 cup • Calories: 72 • Fat: 3.8 g • Carbs: 5 g • Fiber: 3 g • Protein: 1 g • WW Points+: 1 pt
The next recipe I have is for Green Beans with Lemon-Mustard Vinaigrette. This was another favorite of mine and the sliced almonds were a wonderful addition. This was super easy and quick to make as well and the best part is the vinaigrette would also be great on a salad!
Green Beans with Lemon-Mustard Vinaigrette
- 1/2 pound green beans, washed and trimmed
- 1 Tbsp whole grain mustard
- Juice of half a lemon
- 2 Tbsp olive oil
- 1 tsp. sugar (or 1 packet of Stevia)
- Salt and pepper
- Sliced almonds (optional)
- Bring a large pot of water to a bowl. Meanwhile, add ice to a large bowl and add about a cup of cold water.
- Add green beans to the boiling water, turn to low heat, and cook for about 4 minutes, testing a bean to make sure it is cooked, but still has a nice crunch.
- Turn off heat, drain beans and transfer to the ice water to stop the cooking process. Drain and dry the green beans and set aside.
- In a bowl, whisk together the mustard, lemon juice, olive oil, sugar, and a pinch of salt and pepper. If it is needed, season with more salt and pepper. Toss the green beans with the dressing, top with some sliced almonds and serve.
Serving Size: 1 cup • Calories: 49.5 • Fat: 2.2 g • Carbs: 5 g • Fiber: 3 g • Protein: 1 g • WW Points+: 1 pt