Ingredients
- 1 teaspoon poppy seeds
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon white-wine vinegar, or rice-wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 tablespoon minced shallot
- 1/8 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 1 pound green beans, stem ends trimmed
Cooking Directions
Step 1
To prepare dressing: Heat a small dry skillet over medium-low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.
Step 2
To prepare beans: Cook beans in a large pot of boiling water until just tender, 5 to 7 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.
Nutrition Info
- Serving: Per serving
- Calories: 113
- Carbohydrates: 3g
- Fat: 8g
- Protein: 3g
- Dietary Fiber: 4g
- Saturated Fat: 1g
- Monounsaturated Fat: 1g
- Cholesterol: 0mg
- Potassium: 183mg
- Sodium: 104mg
- Exchanges: 11/2 vegetable, 11/2 fat (mono)
- Carbohydrate Servings: 1