Dilly Bean Salad
A classic summer side dish made with green and yellow beans dressed in a fabulous dill vinaigrette.
Servings: 5
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
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
Calories: 136 kcal · Carbohydrates: 9 g · Protein: 2 g · Fat: 11 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 8 g · Sodium: 20 mg · Potassium: 254 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 990 IU · Vitamin C: 18 mg · Calcium: 47 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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