Do you love green beans? Me too! These are a crunchy fresh green bean flavor bomb of garlicy, vinegary, dilly goodness – yet they are low in fat and salt. Healthy eating does not have to be boring! The first time I made these, I had a handful and my husband ate the rest of A WHOLE POUND of beans, he loved them so much! (A pound of green beans is kiiiind of a lot for one person. LOL. He’s awesome.) The nice thing is, you can make these ahead and/or make a ton, because the longer they sit in the marinade, the more imbued with flavor they become. A great addition to your fresh appetizer, picnic, or tapas table, or to accompany a healthy wrap or sandwich! Or just eat ’em standing up in the kitchen. They’re that good.
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DILLY BEANS
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Ingredients:
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1 lb. stemmed fresh green beans
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2 T. chopped fresh dill
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2 lg. garlic cloves, pressed
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1/4 tsp red pepper flakes (or to taste)
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1/3 c. apple cider vinegar or sherry vinegar
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1/2 tsp. sugar
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generous pinch of sea salt
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1 tsp. olive oil (optional)
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Equipment: Pot large enough to hold your beans + enough water to cover them. Large bowl to hold cold water to stop the beans from cooking. Small saucepan to make the dressing. Pretty serving bowl.
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Method:
To make the beans: Fill your pot with water (leave maybe 2″ of headroom at the top though, so when you put the beans in it won’t slosh over the sides). Fill your large bowl with cold water (also leave headroom here). Some people put ice in the water, but I don’t bother – you can if you want to though. Bring the water to a boil. Add the beans and simmer them for 3-5 minutes – they should still be bright green. Drain the beans, then place them into the bowl of cold water, and leave them there for about 10 minutes to stop the cooking (this is a good time to make your dressing!). Drain them after 10 minutes in the cold water, so they don’t get soggy. You can let them sit in a colander while you finish the dressing.
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To make the dressing: Combine the vinegar, garlic, red pepper flakes, sugar, and salt in a small saucepan. Bring to a boil over high heat, then turn the heat down to low and simmer for 2 min. Remove from heat and stir in olive oil (if using).
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To assemble: Place the cooked, drained beans in your serving bowl, and toss with the fresh dill. Pour the dressing over all and toss. You can now EAT THEM RIGHT AWAY, nom nom nom, or you can refrigerate them for up to 4 days and let them marinate in the dilly, garlic-y goodness! Enjoy!
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I think the admin of this site is in fact working hard in support of his site,
as here every information is quality based information.
I reblogged this, commenting that I would leave off the salt for my low-salt, post-angioplasty diet
Reblogged this on The No Salt, No Fat, No Sugar Journal and commented:
These sounds great, but I would leave off the salt.
Hi John! It should be totally fine to leave off the salt because actually the original recipe didn’t have it. Yay! 🙂