Steamed Green Beans with Lemony Yogurt Vinaigrette

  • 1 pound fresh green beans, leave whole
  • 1/2 cup red pepper, cut into julienne strips
  • 1 tablespoon fresh parsley, minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fat-free yogurt
  • 1 tablespoon chives or green onion with green top, finely chopped
  • 1/4 teaspoon each, salt and black pepper
  • 1/2 cup canola oil or safflower oil

Wash green beans and remove the stem end only, leave whole. Steam or blanch green beans for 3 minutes. Toss with julienne red pepper.

Make vinaigrette in a small bowl by combining parsley, lemon juice, yogurt, and chives. Set bowl on a wet towel to avoid slippage. Add oil in a steady stream, whisking constantly until vinaigrette is blended. Chill.

Toss green beans and red peppers with enough vinaigrette to coat vegetables, about 1/3 cup. Serve warm. Leftover vinaigrette can be used as a salad dressing. Store in the refrigerator for up to one week.

  • Yields: 4 servings
  • Preparation Time: 15 minutes
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