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Ingredients
½ pound green beans
3 small zucchini, about ½ pound, trimmed
1 medium-size sweet green or, preferably, red pepper, about ¼ pound
Salt to taste
1 teaspoon Dijon-style mustard
1 tablespoon red-wine vinegar
1 teaspoon finely minced garlic
Freshly ground pepper to taste
¼ cup olive oil
½ cup coarsely chopped red onion
1 tablespoon chopped fresh basil
Nutritional analysis per serving (4 servings)
10 grams carbs; 166 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 427 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off the ends of green beans. Rinse and drain. Cut beans into 2-inch lengths. There should be about 2 cups.
- Step 2
Cut zucchini into 1 ½-inch-long rounds. Cut each into quarters or eighths.
- Step 3
Core pepper and cut away the white veins inside. Cut pepper into strips. There should be about 1 ½ cups.
- Step 4
Bring enough water to boil to cover beans and zucchini when added. Add salt and beans. Simmer about 5 minutes.
- Step 5
Add zucchini and pepper strips and cook about 2 minutes. Drain well.
- Step 6
Run vegetables under cold water to chill well. Drain.
- Step 7
Mix mustard, vinegar, garlic, salt and pepper in a bowl, stirring rapidly with a wire whisk. Add oil, beating vigorously.
- Step 8
Add vegetables, onion and basil to bowl and toss to blend. Serve at room temperature.
Private Notes