Steamed Green Beans with Lemony Yogurt Vinaigrette

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Steamed Green Beans with Lemony Yogurt Vinaigrette

 

1 pound fresh green beans, leave whole

1/2 cup red pepper, cut into julienne strips

 

Lemony Vinaigrette:

1 tablespoon fresh parsley, minced

3 tablespoons fresh lemon juice

2 tablespoons fat-free yogurt

1 tablespoon chives or green onion with green top, finely chopped

1/4 teaspoon each, salt and black pepper

1/2 cup canola oil or safflower oil

 

Wash green beans and remove the stem end only, leave whole. Steam or blanch

green beans for 3 minutes. Toss with julienne red pepper.

Make vinaigrette in a small bowl by combining parsley, lemon juice, yogurt,

and chives. Set bowl on a wet towel to avoid slippage. Add oil in a steady

stream, whisking constantly until vinaigrette is blended. Chill.

Toss green beans and red peppers with enough vinaigrette to coat vegetables,

about 1/3 cup. Serve warm. Leftover vinaigrette can be used as a salad

dressing. Store in the refrigerator for up to one week.