Parmesan Lemon Beans
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 153 |
| pro | 4 g |
| total fat | 12 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 3 g |
| chol | 2 mg |
| sodium | 138 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 10 |
| vit A | 7 |
| vit C | 18 |
| folate | 17 |
Add a drained can of tuna to turn this into a light supper. Be sure to toss the salad no more than one hour before serving, because the acidic lemon juice will start to destroy the bright green and yellow colours of the beans.
Ingredients
- 2-1/2 cups green beans, (8 oz/250 g), trimmed
- 2-1/2 cups yellow beans, (8 oz/250 g), trimmed
- quarter red onion, thinly sliced
- 1/3 cup chopped walnuts, toasted
- Parmesan Lemon Dressing:
- 3 tbsp walnut oil, or olive oil
- 2 tbsp grated Parmesan cheese
- 1/2 tsp grated lemon rind
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
In large pot of boiling water, cook green and yellow beans until tender-crisp, 5 to 8 minutes; drain. Chill under cold water; drain. Spread on large tea towel; pat dry. (Make-ahead: Wrap in towel and place in plastic bag; refrigerate for up to 24 hours.)
Parmesan Lemon Dressing: In large bowl, whisk together oil, Parmesan cheese, lemon rind and juice, salt and pepper. Add beans, onion and walnuts; toss to coat.
- Keywords : Sides; Appetizers; Heart-healthy; Vegetarian; Beans; Lemons;
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