Greener Green Bean SaladLOW SODIUM DIETS
Make this fresh-tasting side dish up to three hours ahead and keep it at room temperature. The mint and lemon brighten the flavor of the beans, while the hazelnuts add a touch of earthy notes along with crunch. It’s an ideal potluck dinner dish that doesn’t need to be refrigerated or reheated.
Protein 2.8 g
Total Fat 18 g
Satfat 1.3 g
Carbohydrate 6.2 g
Fiber 2.3 g
Sodium 197 mg
Cholesterol 0.0 mg
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¾ cup whole hazelnuts
8 cups packed green beans (about ¾ of a pound), stems trimmed and strings removed
2 tablespoons chopped mint leaves
1 tablespoon grated lemon peel
2 teaspoons fresh lemon juice
½ teaspoon salt
4 tablespoons hazelnut oil or extra-virgin olive oil
1. Preheat oven to 375°. Spread nuts on a baking pan and bake 10 – 15 minutes until the nuts under the skins are golden (you may have to break one open to test). When the nuts are cool enough to handle, place them on a kitchen towel and rub them to remove as many skins as possible. Chop nuts coarsely and set aside.
2. Bring 3 quarts of salted water to a boil in a large (4-6 quart) pot. Add green beans and cook until just crisp-tender, 4 – 7 minutes.
3. Pour beans into a colander to drain, then plunge them into a bowl of ice water to stop them from cooking further. Drain again and set aside.
4. In a small bowl, stir together the mint leaves, lemon peel, lemon juice and salt. Drizzle in the hazelnut oil and whisk constantly to form the dressing.
5. Place beans in a large serving bowl, gently toss the beans with the dressing and chopped hazelnuts. Serve at room temperature.
Serves 6, about 1½ cups each
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