Skip Navigation LinksHome > February 2010 - Volume 4 - Issue 1 > Lemon Green Beans With Parsley And Almonds
HEART Insight:
doi: 10.1097/01.HEARTI.0000388358.64313.a0
Departments: The Hungry Heart/Neither Fish Nor Fowl

Lemon Green Beans With Parsley And Almonds

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Serves 4; ½ cup per serving

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Figure. This recipe ...
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The lively taste of lemon and the wonderful crunch of dry-roasted almonds add the perfect accents to fresh green beans.

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8 ounces fresh green beans, trimmed, cut into 1½- to 2-inch pieces (about 2 cups)

2 tablespoons sliced almonds, dry-roasted

1 tablespoon finely snipped fresh parsley

½ teaspoon grated lemon zest

1 teaspoon fresh lemon juice

⅛ teaspoon pepper

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In a large saucepan, steam the beans for 10 minutes, or until tender-crisp. Transfer to a serving bowl. Sprinkle with the remaining ingredients. Stir gently to coat. Serve immediately for the best texture.

Cook's Tip: Dry-roasting nuts brings out their flavor. Put the nuts in a single layer in an ungreased skillet. Dry-roast over medium heat for about 4 minutes, or until just fragrant, stirring frequently and watching carefully so they don't burn. Remove the skillet from the burner so the nuts don't continue to cook.

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Nutrition Analysis

(per serving)

Calories 35

Total Fat 1.5g

Saturated Fat 0.0g

Trans Fat 0.0g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1.0g

Cholesterol 0mg

Sodium 4mg

Carbohydrates 5g

Fiber 2g

Sugars 1g

Protein 2g

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Dietary Exchanges

1 vegetable

½ fat

© 2010 American Heart Association, Inc.