Green Beans With Citrus Mustard

Name: Green Beans With Citrus Mustard
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 3/4 lb green beans, stemmed and halved; 1 tablespoon dijon-style mustard; 1 teaspoon lime juice; 1/2 teaspoon salt; 1 tablespoon mint, cut into very thin strips; 1/4-1/2 teaspoon grated lemon, zest of, according to taste; 1 teaspoon minced shallot; salt & freshly ground black pepper, to taste

Submitted by Dancer

"Mustard offers so many ways to zest up low-sodium and low-fat dishes that it’s no wonder it is a popular seasoning. In addition to using it with fish, poultry, cooked vegetables and raw salads, it perks up grains and legumes, too. Points 0."

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photo by Miss Annie in Indy

Ready In:: 20mins
Ingredients:: 8
Serves:: 4

ingredients

³⁄₄ lb green beans, stemmed and halved
1 tablespoon dijon-style mustard
1 teaspoon lime juice
¹⁄₂ teaspoon salt
1 tablespoon mint, cut into very thin strips
¹⁄₄ - ¹⁄₂ teaspoon grated lemon, zest of, according to taste
1 teaspoon minced shallot
salt & freshly ground black pepper, to taste

directions

Steam beans 5 minutes or until tender but still crisp.
While beans cook, in a large mixing bowl, use a fork to combine mustard, lime juice and salt, mixing until creamy.
Mix in mint, lemon zest and shallots.
Drain cooked beans and add to the mustard mixture, stirring to coat them.
Season to taste with salt and pepper.
Serve at room temperature.
This dish can be refrigerated for 24 hours.
Bring to room temperature before serving.
Frozen whole green beans may be used, although they will be less crisp than fresh ones.
For frozen beans, reduce cooking time to 3 minutes.

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Reviews

I absolutely LOVED this recipe! The flavor was outstanding. So good in fact that BF and I ate the whole dish! We love our veggies and this one was no exception. I also love that is so quick and easy to prepare, and is zero points for WW. I think I could make a meal out of just these beans! I will definitely be making this again. I served this with tilapia cakes # 254663 a very good combination. The mustard sauce on these beans really played up well with the fish. You've got a winner here Dancer^.

Miss Annie in Indy
I made this for our thanksgiving dinner. I was in charge of the vegetable as always and wanted a dish that would travel well. This appeared to be the perfect dish. It is served at room temperature so no worries about heating it up. It is low fat and it was posted by one of my favorite chefs so I was sure it would be good. I quadrupled the recipe for our crowd of 30 people and the hard part was steaming that many green beans in my steamer. I did it in 3 batches and steamed them for about 10 min each. Everything else i followed the recipe. Now as for the reviews; I would say 5 adults and 1 child said they really liked them. 3 people said they were alright. Most of the kids and 3 adults did not try them(saving room for turkey). 1 person said I should have stuck with plain veggies (my mother in law). The rest I did not get an opinion on them. So overall i think they were very successful considering the competition they were up against (the turkey, stuffing, candied sweet potatoes, etc.).

Tarynne