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Green Beans with Lemon Vinaigrette
This recipe is heart-healthy and rich in vitamin C - a powerful antioxidant. Enjoy as a summer side!
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Serves6 (1/2 cup each)
SWAP ScoreChoose Often
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
Ingredients
- 2 teaspoons parsley, fresh (or 1/2 teaspoon dried)
- 2 tablespoons lemon juice
- 1 tablespoon plain low fat yogurt
- 2 teaspoons chopped chives (or scallions)
- 2 1/2 tablespoons olive oil
- 1 pound fresh green beans, trimmed
Directions
- Combine parsley, juice, yogurt, chives, and oil into a jar. Put lid on and shake vigorously. Chill in a refrigerator.
- Boil water in a pot. Put green beans in pot for 4 minutes.
- Remove and place in cold water immediately. Move to a separate bowl.
- Toss green beans with jar of yogurt mixture.
- Serve and enjoy!
Recipe Tips
You can use frozen green beans in place of fresh in this recipe.
Nutrition Facts
Green Beans with Lemon Vinaigrette
Amount Per Serving (1/2 cup each)
Calories 77
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 7mg
0%
Potassium 173mg
5%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
8%
Sugars 3g
Protein 2g
4%
Vitamin A
11%
Vitamin C
18%
Vitamin D0%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Source: Advancing New York City Through Research - Cornell University Cooperative Extension - New York City Nutrition and Health Program
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