- 1 lb. green beans, trimmed
- 2 tbs. finely chopped fresh mint leaves
- 1 tbs. minced shallots
- 2 tbs. fresh lemon juice
- 1 1/2 tbs. extra-virgin olive oil
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
Steam green beans 4 minutes or until crisp-tender; drain. Combine mint and remaining ingredients in a large bowl and stir with a whisk. Add green beans to bowl and toss to coat.
With Red Pepper & Pesto
Place jelly-roll pan on bottom rack of oven. Preheat to 450 degrees. Toss 1 lb. green beans, 1 sliced red bell pepper, 1 tbs. olive oil, and 1/4 tsp. salt; spread on pan. Bake 8 minutes, stirring after 4 minutes. Pulse 1/2 cup parsley, 1/4 cup unsalted pistachios, 1 tbs. water, 1 tbs. olive oil, 2 tsp. lemon juice, 1/8 tsp. salt and 1 garlic clove in food processor. Toss with bean mixture.
Heat a skillet over medium-high heat. Add 1 tbs. sesame oil. Add 1 lb. green beans; cook 7 minutes or until beans begin to brown. Combine 1 tbs. toasted sesame seeds, 1 tbs minced peeled fresh ginger, 5 tsp. lower-sodium soy sauce, 1 tbs. water and 1 tbs. lime juice in a bowl. Add mixture to pan. Cook 1 minute; toss to coat.
With Stewed Tomatoes & Spices
Heat a skillet over medium-high heat. Add 1 tbs. olive oil and 1 cup chopped onion and 1 lb. green beans; cook 5 minutes. Stir in 1 1/2 tsp. ground cumin, 1 tsp. dried marjoram, 1/2 tsp. ground allspice and 4 sliced garlic cloves. Add 2 cups chopped tomato and 1/3 cup water; cook 9 minutes. Stir in 1/2 tsp. kosher salt and 1/4 tsp. freshly ground black pepper.