Lemon Green Bean and Celery Salad
Servings and Ingredients
|1 ½ lbs. green beans, trimmed|
|1 tbsp. Hy-Vee Select olive oil|
|¼ c. thinly sliced shallots|
|2 c. diagonally sliced celery|
|3 tbsp. Hy-Vee lemon juice|
|⅓ c. chopped fresh parsley|
|2 tbsp. grated lemon peel|
|Salt and pepper, to taste|
- Cook green beans in lightly salted boiling water 5 to 7 minutes or until crisp-tender. Drain beans and plunge into a bowl of ice water. Drain thoroughly; pat dry with paper towels.
- Heat oil in a large skillet over medium heat. Add shallots and celery; cook and stir 3 to 4 minutes.
- Add green beans, lemon juice, parsley and lemon peel; toss to combine. Cook and stir 1 to 2 minutes or until beans are warm. Season with salt and pepper to taste.
65 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 35mg
- Total Carbohydrates: 10g
- Protein: 2g