Sometimes a vegetable dish just needs a kick. This tangy green bean is a great side to be paired with fish or chicken breast, and perfect for serving a family or guests. It also contains some healthy fats in the olive oil and some immune boosting citrus and ginger. Thanks to one of our members for submitting it!
2 lbs mixed snap beans (purple, yellow, green, wax, haricot verts), trimmed
1/2 tsp salt
3 tbsp olive oil, divided
1 shallot, finely chopped
1 1-inch piece of ginger, peeled, finely grated or chopped
2 garlic cloves, finely grated
1 lemongrass stalk (tough outer layers removed, grated) – optional
2 garlic cloves, finely chopped
1 tsp finely grated lime zest
3 tbsp fresh lime juice
1/3 cup cilantro leaves
1. Working in batches, cook beans in a large pot of boiling, salted water for 3 mins. Transer to a large bowl of ice water. Allow to cool, drain, and pat dry.
2. Heat 1 tbsp olive oil to skillet over medium and cook shallot about 3 mins. Add ginger, lemongrass, garlic and cook about 1 min. Transfer to large bowl and season with salt and pepper.
3. Whisk lime zest, lime juice, 1/2 tsp salt, remaining 2 tbsp olive oil into shallot mixture. Add beans and chopped cilantro and toss to coat. Serve immediately or store in refrigerator.
Pro tip: If you don’t like cilantro you can sub in Italian parsley or even mint!
Nutrition facts (1/6 of recipe, ~4 oz beans): 129 calories, 9g fat, 18g carbs, 6g fiber, 3g protein