• 7 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For dressing, in a small bowl whisk together oil, lemon juice, garlic, mustard, salt, and pepper until combined. Set aside.

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  • In a large saucepan cook green and wax beans, covered, in a small amount of boiling salted water for 8 to 10 minutes or until crisp-tender; drain. Immediately plunge beans into ice water; let stand for 3 minutes. Drain well.

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  • Transfer beans to a serving bowl. Whisk dressing again; pour over beans. Toss gently to coat. Top with hazelnuts and cheese.

Variations:

No yellow beans? Use all green. Out of hazelnuts? Try toasted walnuts instead. Prefer another vegetable? Use the leaves from two large bunches of kale in place of the beans and skip Step 2 for a raw kale salad.

Nutrition Facts

105 calories; 8 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 2 mg cholesterol; 101 mg sodium. 203 mg potassium; 7 g carbohydrates; 3 g fiber; 3 g sugar; 3 g protein; 0 g trans fatty acid; 534 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;

Reviews

7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0