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Citrus-Spiked Bean Salad

1   lb (450 g) fresh green beans
2   tbsp (30 mL) rice vinegar
2   tbsp (30 mL) vegetable oil
1   tbsp (15 mL) honey
2   tsp (10 mL) fresh lemon juice
1   tsp (5 mL) lemon zest
1   medium carrot, peeled
1/2   medium red bell pepper, cut into thin strips
1   tbsp (15 mL) toasted sesame seeds (optional)
  1. Blanch green beans in boiling salted water 4-5 minutes. Immediately remove beans using Slotted Spoon and plunge into ice-cold water; set aside.
  2. In small mixing bowl, whisk together vinegar, oil, honey, lemon juice and zest. Cut carrot into julienne strips using Julienne Peeler; cut strips into 1-in. (2.5-cm) pieces.
  3. To serve, remove beans from ice water using Slotted Spoon. Combine beans, carrot, bell pepper and dressing in large mixing bowl; mix well. Sprinkle with toasted sesame seeds, if desired. Serve immediately.

Yield: 8 servings

Nutrients per serving: (1/2 cup/125 mL, excluding optional ingredient): Calories 60, Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 7 g, Fiber 2 g, Protein 1 g