Green Beans Vinaigrette – Vegetarian Recipe
I prepared it for my second week of Phase I, with some minor modifications.
It is on a tangy side, due to the required amount of lemon juice, but also quite refreshing.
Great as a snack between meals, or as a side dish with veggie burger, or brown rice.
I usually flavor my brown rice with sauteed onions, salt and pepper.
This recipe yields 4-6 servings.
- 1 lb fresh green beans
- 10 cherry tomatoes, halved
- 1 yellow pepper, seeded and julienned (I used orange pepper, chopped)
- 1/2 cup green bell pepper, chopped
- 1/4 cup fresh flat leaf parsley, chopped
- 1 clove garlic, minced (my addition)
- 1 tsp Dijon mustard (I used powdered)
- 1/4 cup olive oil (I used extra virgin)
- 1/4 cup fresh lemon juice (or less, for less tangy taste)
- 1/4 tsp black pepper, freshly ground
- 1/8 tsp salt (or to your taste)
- 1/4 tsp onion powder (my addition)
- 1/4 tsp crushed basil (my addition
- Wash green beans thoroughly. Trim off at both ends.
- Boil 4 cup of water.
- Add beans to boiling water, and cook about 4 minutes.
- Drain off water, and let the beans cool.
- Rinse the other vegetables, and pat dry.
- Cut the cherry tomatoes in half, and set aside.
- Chop the orange and green peppers.
- Cut beans in half.
- Place all chopped vegetables in a medium bowl, add parsley and garlic.
- Mix to incorporate.
- Pour the prepared vinaigrette over vegetables, toss gently.
- Cover and chill in the refrigerator for at least an hour ( I liked it better the next day, since the flavors had a chance to blend well together).
- In a small bowl, combine mustard, oil, and lemon juice.
- Cover, and shake well, to mix together.
- Add onion powder, basil, salt and, and shake again to mix it well.