1 pound fresh green beans, ends trimmed
2 cloves garlic, minced
1 large shallot, finely minced (about ¼ cup)
2 tablespoons whole-grain Dijon-style mustard
½ teaspoon lime zest
Juice of one lime
2 tablespoons rice or white wine vinegar
½-1 teaspoon sugar (or sugar substitute equivalent)
1 tablespoon oil extra-virgin olive oil oil
3 tablespoons low-sodium, fat-free chicken broth
Salt and fresh ground black pepper to taste
Add 2-inches of water to the bottom of a steamer and place over medium-high heat.
Meanwhile, prepare the dressing: In a medium mixing 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.
When the water reaches a boil, steam the green beans over it 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 let cool.
Place chilled beans in the dressing bowl; tossing and stirring to coat. Set aside for 30 minutes, tossing once or twice more.
@Recipe nutrition:Nutrition values per serving (without added salt): 56 calories (40 percent from fat), 2.5 g fat (0.3 g saturated), 8.3 g carbohydrates, 2.2 g fiber, 1.7 g protein, 0 cholesterol, 83 mg sodium.
LeanTip: Any mustard will do, but the better quality the mustard the better the flavor. You could also make this with vegetable broth.