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Ingredients
2 pounds green beans, trimmed
2 tablespoons toasted sesame seeds
2 tablespoons fresh lemon juice
1 ½ teaspoons vegetable oil
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
18 grams carbs; 115 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 7 grams fiber; 561 milligrams sodium; 5 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the green beans and cook until tender, about 5 minutes. Drain and rinse under cold running water. Place in a bowl and toss with the sesame seeds, lemon juice, oil, salt and pepper. Divide among 4 plates and serve.
Private Notes
Comments
This is fast & easy (& good!). Use the recipe as a template & then mix it up. I’ve used toasted sesame oil as opposed to a neutral oil; added dijion mustard to make a more classic vinaigrette while swapping sesame seeds for toasted, skin-on almonds; added some microplaned ginger to taste and swapped rice wine vinegar for lemon juice
This is fast & easy (& good!). Use the recipe as a template & then mix it up. I’ve used toasted sesame oil as opposed to a neutral oil; added dijion mustard to make a more classic vinaigrette while swapping sesame seeds for toasted, skin-on almonds; added some microplaned ginger to taste and swapped rice wine vinegar for lemon juice