Recipe courtesy of Caprial Pence
Green Bean and Mint Salad
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 144
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 7
- Sodium
- 442
Ingredients
2 1/2 pounds fresh green beans, blanched and shocked
1 red onion, julienned
2 cloves garlic, chopped
2 tablespoons chopped fresh mint
grated zest and juice of 1 lemon
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup sour cream
6 dashes Tabasco sauce
Salt
freshly ground black pepper
Directions
- Place the green beans and red onion in a large bowl. In a small bowl, whisk together the garlic, mint, lemon zest and juice, and mustard. While whisking, slowly add the olive oil and whisk until thick and emulsified. Whisk in the sour cream and Tabasco. Season to taste with salt and pepper. Pour the dressing over the beans and toss well. Refrigerate at least 30 minutes or up to 24 hours before serving.