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Roasted Green Bean Salad Recipe

Photo by: Taste of Home

This easy-to-fix recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the crisp-tender beans without overpowering them so the fresh-picked flavor comes through. -Kathy Shell, San Diego, California

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4-6 Servings
Prep: 10 min. Bake: 30 min.

Ingredients

2 pounds fresh green beans, trimmed
3 tablespoons Crisco® Extra Virgin Olive Oil, divided
3/4 teaspoon salt, divided
2 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1-1/2 teaspoons sugar
1/4 teaspoon pepper

Directions

In a large bowl, toss beans with 1 tablespoon oil and 1/2 teaspoon salt. Spread in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan.
Roast, uncovered, at 400° for 30-40 minutes or until beans are tender and lightly browned, stirring twice.
Meanwhile, in a small bowl, whisk the vinegar, mustard, dill, sugar, pepper and remaining salt. Slowly whisk in remaining oil. Transfer beans to a large serving bowl. Add vinaigrette and toss to coat. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 108 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 335 mg sodium, 11 g carbohydrate, 5 g fiber, 3 g protein.

Roasted Green Bean Salad published in Taste of Home June/July 2002, p29

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