• 1 pound fresh green beans, trimmed
Steam green beans for about 4 minutes, leaving crisp tender. Transfer to a serving bowl.
Toast the walnuts in a small skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.
In another small bowl, whisk together the oil, vinegar, honey and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature. I like best at room temperature which is great for backyard picnics.
Per Serving: 60 Calories; 4g Fat (48.5% calories from fat); trace Saturate Fat; 3g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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