Dijon Green Beans

Dijon Green Beans requires roughly 20 minutes from start to finish. This side dish has 49 calories, 1g of protein, and 3g of fat per serving. This gluten free and primal recipe serves 10 and costs 45 cents per serving. Head to the store and pick up red onion, red wine vinegar, fresh green beans, and a few other things to make it today. 73 people were impressed by this recipe. It is brought to you by Taste of Home. With a spoonacular score of 54%, this dish is solid. Similar recipes are Dijon Herb Green Beans, Maple Dijon Green Beans, and Lemon-Dijon Green Beans Almondine.

Servings: 10

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 teaspoons Dijon mustard

1 cup grape tomatoes, halved

1-1/2 pounds fresh green beans, trimmed

2 tablespoons olive oil

2 tablespoons grated Parmesan cheese

1/4 teaspoon pepper

1/2 small red onion, sliced

2 tablespoons red wine vinegar

1/2 teaspoon salt

Equipment:

sauce pan

whisk

bowl

Cooking instruction summary:

Directions Place beans in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 10-15 minutes or until crisp-tender. Meanwhile, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with cheese. Yield: 10 servings. Originally published as Dijon Green Beans in Taste of HomeAugust/September 2007, p41 Nutritional Facts 3/4 cup equals 54 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 167 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Place beans in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 10-15 minutes or until crisp-tender.

2. Meanwhile, whisk the vinegar, oil, mustard, salt and pepper in a small bowl.

3. Drain beans; place in a large bowl.

4. Add tomatoes and onion.

5. Drizzle with dressing and toss to coat. Sprinkle with cheese.


Nutrition Information:

Quickview
48k Calories
1g Protein
3g Total Fat
4g Carbs
7% Health Score
Limit These
Calories
48k
2%

Fat
3g
5%

  Saturated Fat
0.58g
4%

Carbohydrates
4g
1%

  Sugar
2g
2%

Cholesterol
0.68mg
0%

Sodium
147mg
6%

Get Enough Of These
Protein
1g
3%

Vitamin C
8mg
10%

Vitamin K
9µg
9%

Vitamin A
446IU
9%

Manganese
0.13mg
7%

Fiber
1g
6%

Folate
18µg
5%

Vitamin E
0.68mg
5%

Vitamin B6
0.08mg
4%

Potassium
143mg
4%

Magnesium
14mg
4%

Vitamin B1
0.05mg
3%

Vitamin B2
0.06mg
3%

Calcium
32mg
3%

Iron
0.58mg
3%

Phosphorus
30mg
3%

Copper
0.04mg
2%

Vitamin B3
0.44mg
2%

Vitamin B5
0.13mg
1%

Selenium
0.86µg
1%

Zinc
0.18mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Quinoa, Kale and Bacon Stuffed Butternut Squash

Rachel Cooks

Vegetable Tart With Goat Cheese

Foodista

Espresso Chocolate Chip Muffins

Table for Two Blog

Bourbon, Lemon, and Honey

Naturally Ella

Roasted Pork Tenderloin with Sage Corn Bread Crust

Epicurious