4 P.M. INTERVIEW: Harvest of the Month-Green Beans

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BLACK RIVER FALLS, Wis. (WEAU)— Ruth Chipps, Registered Dietitian Nutritionist with Black River Memorial Hospital shares a recipe for Harvest of the Month.

SPRITELY GREEN BEAN SALAD
This colorful salad is crisp and delicious. It’s the perfect summer salad with local garden green beans.
Ingredients (6 Servings)
2/3 lb. Green beans, cut into 1 inch pieces
2 Tbsp. Red onion or green onion, sliced
8 Cherry tomatoes, halved
1/3 c. Sliced almonds
1 Tbsp. Fresh basil or l-1/2 tsp. dry

Lemon Dijon Dressing:
2 Tbsp. olive oil
2 tsp. French style mustard (Dijon)
Juice of one lemon (about 2 Tbsp.)
1/2 tsp. Salt
1/2 tsp. Paprika
1/2 tsp. Dried parsley (1 Tbsp. fresh)

Method: Clean and snip ends of fresh beans. Cut into 1 in pieces. Cook beans until tender crisp. Chill in ice water. Drain and add the remaining ingredients. Serve with the mustard dressing.
Makes 8 servings (one cup ea.) Nutrition Info. per serving approx. 90 Calories, 7g Fat, 6g Carb., 2g Protein