Green Beans Vinaigrette – Vegetarian Recipe
This recipe is from the Fat Smash Diet book, suitable for Phase I of this program.
I prepared it for my second week of Phase I, with some minor modifications.
Its taste is on the 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 a Veggie Burger, Falafel, or brown rice.
I usually flavor my brown rice with sauteed onions, salt, and pepper.
This recipe yields 4-6 servings.
Green Beans Vinaigrette – Vegetarian Recipe
Ingredients
- 1 lb fresh green beans
- 10 cherry tomatoes, halved
- 1 yellow pepper, seeded and julienne (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
Vinaigrette
Instructions
- Wash green beans thoroughly. Trim off 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 shake again to incorporate.
Vinaigrette