Recipe - Green Beans with Roasted Peppers and Triple Herbs
1 medium red pepper
1 medium yellow pepper
1 lb fresh French green beans, trimmed
1 Tbs olive oil
2 tsp Dijon mustard
2 Tbs lemon juice
1 Tbs minced basil
1 Tbs minced chives
2 tsp minced thyme
Up to one week ahead, place peppers on a baking sheet and broil both sides in the oven. Place in a bowl and cover with plastic wrap. Let the peppers cool for 20 minutes. Refrigerate. When ready to use, peel and slice the peppers into thin strips.
Blanch the green beans in boiling water for 1 minute. Drain, plunge the beans into ice water and drain again. Whisk together the oil, mustard, lemon juice, and herbs. Toss the green beans and dressing together. Add the peppers and toss again.
Serve at room temperature.
Yield: 8 servings (serving size: 1⁄2 cup)
Freebies: 1 NSV
Calories 44 (36.8% from fat); Fat 1.8g (sat 0g); Protein 1g; Carb 7g; Fiber 2g; Chol 0mg; Sodium 33mg