Lemony Green Beans with Walnuts

Toasted walnuts and a lemony zing make this dish shine.
 

Green beans are a fixture on our Thanksgiving table.  This simple edition may be prepared in advance and served cold, room temperature or even gently reheated so not to overcook the beans.  This recipe has been adapted from one that was published by Bon Appetit, November 2009.

serves:  4                                prep time:  15 minutes

8 ounces green beans (I used prepackaged and prewashed Haricot Vert)
1/4 cup chopped walnuts, toasted in a skillet
1 lemon, peel and juice
1 tablespoon minced shallot
1 tablespoon olive oil
1/2 teaspoon Dijon mustard

Bring a pot of salted water to a boil and cook the green beans for 5 minutes.  Drain in a colander and set aside.

Meanwhile, peel off about 1/3 of the lemon's rind and slice the peel into thin slivers.   Squeeze enough lemon for about 1 tablespoon juice into a small bowl.  Add shallot, olive oil, and Dijon mustard and blend to make the dressing.

In a larger bowl, combine the cooked green beans, toasted walnuts, and lemon peel slivers.  Add the dressing and stir well.  Season to taste with salt and pepper if desired.

Calories per serving comes in at about 100 calories and offers 1-1/2 grams fiber, and omega-3s from the walnuts.

- Kim Fielding