Green Beans with Garlic Vinaigrette

(Recipe from Cooking Light)



•1/2 teaspoon grated lemon rind

•1 tablespoon fresh lemon juice

•2 teaspoons extra virgin olive oil

•1 teaspoon Dijon mustard

•1/2 teaspoon salt

•1/4 teaspoon freshly ground black pepper

•2 garlic cloves, minced


•2 1/2 pounds green beans, trimmed

•1/3 cup sliced almonds, toasted

•1 tablespoon fresh thyme leaves (optional)


•To prepare vinaigrette, combine first 7 ingredients in a small bowl, stirring with a whisk.

•To prepare beans, cook beans in a large pot of boiling water 4 minutes or until crisp-tender. Drain well. Place beans in a large bowl. Add lemon mixture; toss well to coat. Sprinkle with almonds and thyme.


•I love the fresh lemon flavor of this vinaigrette and always double the recipe to use as a salad dressing.