1 pound green beans, ends trimmed
2 cloves garlic, minced
1 large shallot, finely minced
2 tablespoons whole-grain Dijon-style mustard
1/2 teaspoon lime zest juice of 1 lime
2 tablespoons rice or white wine vinegar
1/2 to 1 teaspoon sugar
1 tablespoon extra-virgin olive oil
3 tablespoons low-fat, low-sodium chicken broth
salt and freshly ground black
In a medium bowl, whisk together garlic, shallot, mustard, lime zest and juice, vinegar, oil, sugar and broth until well-combined. Taste and season with salt and pepper. Set aside.
Steam green beans over boiling water for 3 to 4 minutes or until just tender- crisp and bright green. Transfer beans to a colander and plunge immediately into ice water to stop the cooking. Drain well and cool.
Add chilled beans to the dressing bowl; toss and stir to coat. Set aside for 30 minutes, tossing once or twice.
Serves 6.
From “Daily Herald,” July 6, 2011, courtesy Don Mauer.
