Green Bean Salad With Orange Bergamot Vinaigrette Recipe
Servings: 6
Ingredients
- 1 1/2 lb Green beans, fresh
- 1/4 c. Orange bergamot mint, fresh ly minced, plus 4 sprigs for garnish
- 1/4 c. Lemon juice
- 2 sm Cloves garlic
- 1 tsp Sea salt
- 1 tsp Cayenne chile pepper, seeded & freshly minced, or possibly 1/2 ts dry red chile flakes
- 2/3 c. Extra virgin olive oil
- 1/4 c. Parsley, freshly minced
Directions
- Rinse the beans and snap off the tips. Fill a large pan with water and bring to a boil. Add in beans, let water return to a boil, and cook beans for 1 minute. Drain beans in a colander, pouring cool water over them till cold. Set aside in colander, allowing them to dry.
- Make the dressing: Pour lemon juice into a large mixing bowl. Crush garlic clove, add in to bowl. With the back of a wooden spoon, press garlic into lemon juice to release its oil, then throw away. Add in sea salt and chile pepper, and stir with a whisk. Add in extra virgin olive oil in a thin stream, stirring with the whisk till the dressing emulsifies, then stir in minced mint and parsley. Add in the beans, and toss them with the vinaigrette till well coated. Allow beans to marinate for about an hour before serving at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 6 servings | |
| Calories 363 | |
| Calories from Fat 220 | 61% |
| Total Fat 24.88g | 31% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 396mg | 17% |
| Potassium 449mg | 13% |
| Total Carbs 28.55g | 8% |
| Dietary Fiber 10.8g | 36% |
| Sugars 0.27g | 0% |
| Protein 8.16g | 13% |
