You can prep all ingredients in advance same day, leaving the steaming step for about 10 minutes before the main course is ready.
(modification of recipe originally from Cooking Light)
Serves 4
- 1 tablespoon white wine or champagne vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
- ½ cup fresh tomato, seeded and chopped
- 2 teaspoons fresh thyme, chopped
- 1 pound green beans, trimmed
Combine first 5 ingredients (vinegar through garlic) in a medium bowl; slowly add oil, whisking to combine. Stir in tomato and thyme; let stand at least 10 minutes.
Steam beans, covered, 7 to 8 minutes or until crisp-tender. Remove beans from steamer; add to tomato mixture, tossing gently to coat.
Nutritional Info/Serving: Calories 77, Fat 4 g, Protein 3 g, Carbs 11 g
21 Day Fix Container Equivalents/Serving: 1 Green, 1 tsp
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