Green Beans with Tangy Shallot-Yogurt Sauce
Side
Ingredients
1 lb. green beans trimmed
1/3 cup plain nonfat Greek yogurt
1 tablespoon lemon juice
2 teaspoons minced shallot
1/4 teaspoon fine sea salt
Description
Lemon-spiked Greek yogurt creates a zingy sauce for crisp blanched green beans. Serve chilled or at room temperature.
Directions
Bring a large pot of water to a boil.
Add green beans and cook just until they turn bright green and are crisp-tender, about 5 minutes.
Drain and cool immediately in a bowl of ice cold water.
Once cooled, remove beans from ice water and pat dry.
In a large bowl combine yogurt, lemon juice, shallot and salt.
Add green beans and toss until evenly coated.
Nutrition
PER SERVING:40 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 8g carbohydrate (4g dietary fiber, 4g sugar), 3g protein