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Lilly’s Table

 
 
Pecan Tilapia
Roasted Acorn Squash
© Lillys-Table.com Photo of String Beans with Mustard-Yogurt Sauce
 

Tags: Gluten-Free Low-Glycemic nuts Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

String Beans with Mustard-Yogurt Sauce

from Pecan Tilapia with Yogurt-Mustard String Beans & Acorn Squash, the Week of October 6, 2013.
View the previous or next recipe for this meal.

Lightly steam the yellow or green beans then toss them with a mustard sauce made creamy & tangy with yogurt or half & half if you so choose. Toss in fresh herbs & nuts for a complete side dish.

Ingredients

  • 1 lb green beans, green or yellow, trimmed, remove strings if needed
  • 2 tablespoons plain yogurt, or half & half
  • 2 tablespoons dijon mustard, or whole-grain mustard
  • 2 tablespoons almond, toasted sliced almonds
  • 4 sprigs fresh thyme

Serving Size: 2 People

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Preparation Instructions

Bring a pot of water to a boil. Trim the string beans and place in the pot covered with a lid. Steam for 3-6 minutes until the beans are to your desired tenderness.

In a small skillet over medium heat, whisk together the yogurt or half & half with the dijon and the leaves off of half of the thyme. Reduce until it is just a tad thicker. Drain the beans well and toss with the sauce.

Serve sprinkled with the remaining thyme and the toasted almonds.