Healthy, Make-Ahead Green Beans

Don’t waste points—or calories—on Green Bean Casserole! Unless that’s your favorite childhood dish, and it’s a worthy expense. This easy, make-ahead side is perfect for Thanksgiving—or Thanksgivukkah, the nickname given by American Jews to this first mergence of Thanksgiving and Hanukkah since 1888.

Green Beans with Mustard Vinaigrette - OrnaBakes

I love that you can make the beans and the vinaigrette up to two days ahead, and then you don’t need to take up oven or stove space!

Blanching the green beans (cooking until tender in rapidly boiling, salted water) and then chilling in ice water, keeps the vibrant green color and and prevents them from getting limp or mushy.

Green Beans in pot

The water for boiling the beans and the ice water needs to be salty (like the ocean), or your beans will taste bland.

Salt for ice bath

 

Ice Bath 

Green Beans in Ice Bath

Mild shallots impart just enough flavor, without making them too strong or onion-y.

How to Mince a Shallot

Click here for How to Mince a Shallot

 

Green Beans with Mustard Vinaigrette
Serves 12
Weight Watchers Power Food (count the olive oil toward your daily serving). Or 2 Weight Watchers PointsPlus per serving.
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93 calories
5 g
0 g
7 g
2 g
1 g
131 g
2190 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
131g
Servings
12
Amount Per Serving
Calories 93
Calories from Fat 65
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 2190mg
91%
Total Carbohydrates 5g
2%
Dietary Fiber 3g
12%
Sugars 2g
Protein 2g
Vitamin A
8%
Vitamin C
6%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Beans
  1. 3 pounds green beans, trimmed
  2. 3 tablespoons salt
Vinaigrette
  1. 6 tablespoons extra-virgin olive oil
  2. 3 tablespoons whole-grain mustard
  3. 4 teaspoons red wine or sherry vinegar
  4. 1 shallot, minced
  5. 1 garlic clove, minced
  6. 1 1/2 teaspoons minced fresh thyme
  7. 1/2 teaspoon salt, plus more to taste
  8. 1/4 teaspoon pepper
Instructions
  1. For the beans: Bring about 8 quarts water to boil in a large pot over high heat. Fill large bowl with ice water mixed with 1 tablespoon salt; set aside. Add beans and about 2 tablespoons salt to boiling water and cook until mostly tender, but still underdone, with slight crunch in center, 3 - 5 minutes.
  2. Drain beans, then transfer immediately to ice water. Let beans cool completely, about 5 minutes, then drain and pat dry with paper towels.
  3. For the vinaigrette: Shake all ingredients together in jar with tight-fitting lid.
  4. To Store: Wrap beans loosely in paper towels and transfer to airtight container (or large ziplock bag). Refrigerate beans and vinaigrette for up to 2 days.
  5. To Serve: Let vinaigrette sit at room temperature for at least 1 hour to allow oil to liquefy.
  6. Transfer beans to large bowl, cover with plastic wrap, and microwave until hot and steaming, 6 to 8 minutes. Drain away any accumulated water. Shake vinaigrette to recombine, then toss with beans to coat. Cover with aluminum foil to keep warm until serving. Taste for seasoning, adding salt and pepper if needed.
Adapted from America's Test Kitchen
beta
calories
93
fat
7g
protein
2g
carbs
5g
more
Adapted from America's Test Kitchen
OrnaBakes http://www.ornabakes.com/

Author: Orna

Orna Purkin is the creator of OrnaBakes—where healthy meets yummy. As a former Weight Watchers Leader and Ambassador, her passion is to inspire others with her healthy recipes, favorite food finds, and weight-loss tips — with the odd confession here and there!

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