Parmesan Lemon Beans

Author: Canadian Living

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.

  • Portion size 6 servings

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 walnut toasted
Parmesan Lemon Dressing:
  • 3 tablespoons walnut oil or olive oil
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 138 mg
  • Protein 4 g
  • Calories 153.0
  • Total fat 12 g
  • Cholesterol 2 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Parmesan Lemon Beans

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