Dilly Bean Salad
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Dilly Bean Salad
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A classic summer side dish made with green and yellow beans dressed in a fabulous dill vinaigrette.
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Ingredients
- 1 lb green and yellow string beans stem ends trimmed ~ leave the pointy ends intact.
- 1 small shallot, minced
dill vinaigrette
- 1/4 cup olive oil
- 1/2 cup dill fronds
- 2 Tbsp lemon juice, fresh squeezed
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- pinch sea salt
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Instructions
- Bring a pot of well salted water to a boil. Set up an ice bath.
- When the water is at a rolling boil, drop the beans into the pot and set a timer for one minute (don't wait for the water to come back to a boil.) When the timer goes off, drain the beans and plunge into the ice bath. Once the beans are cool, remove them to dry on a clean kitchen towel.
- Make the dressing in a small food processor: put all the ingredients into the bowl and process until smooth. Taste the dressing and adjust as you like.
- Put the dried off beans in a mixing bowl with the minced shallots. Toss with the dressing (you may not need all of it.)
- Chill the salad until ready to serve.
- Note that olive oil can solidify when refrigerated. If so, leave the salad at room temperature for 15 minutes or so to allow it to return to tis liquid state.
Nutrition Information
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Calories
136kcal
(7%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
20mg
(1%)
Potassium
254mg
(7%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
990IU
(20%)
Vitamin C
18mg
(20%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 20mg | 1% |
| Potassium | 254mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 18mg | 20% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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