This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Vinegar, the son of wine."
Never overcook your beans unless you are going to make southern beans.
Servings: 6 | Serving size: 4 ounces green beans
Cooking Time: 30 Minutes
This recipe can be multiplied by 2.
This recipe keeps well but the beans will turn gray-green in the refrigerator.
|2 Tbsp||fresh lemon juice|
|1/4 cup||red wine vinegar|
|2 Tbsp||extra virgin olive oil|
|1 ounce||pure walnut extract|
|1 tsp||granulated sugar|
|1 1/2 lbs||fresh green beans|
Combine the shallot, lemon juice, vinegar and walnut extract in a mixing bowl.
Slowly add the oil while whisking to blend completely.
Add the sugar 1/4 tsp. at a time to adjust for acidity to taste.
Chill completely in freezer whisking occasionally so the dressing doesn’t freeze.
Place the water in a medium stock pot and set a steamer basket inside the pot. Place the pot on the range over high heat. Steam the green beans until they turn bright green and are slightly tender. This will take 10 - 15 minutes. Toss the beans at about five minutes and again at ten minutes so they cook evenly.
Remove them from the heat and place in the cold vinaigrette immediately. Toss for about 2 minutes until coated well. Chill.
Serve as soon as chilled (this can be kept for days but the beans will slowly turn gray green and not look as fresh).
Serving size: 4 ounces salad
|Calories 96||Calories from Fat 41|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 4g||15%|
|Vitamin A 16%||Vitamin C 35%|
|Calcium 4%||Iron 7%|
|Vitamin K 19 mcg||Potassium 262 mg|
|Magnesium 30 mg|