Picnic Beans with Dip Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound fresh green or wax beans
- 1/2 cup mayonnaise
- 1/2 cup half-and-half cream
- 6 tablespoons canola oil
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 1 small onion, quartered
- 1 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon dried savory
- 1/4 teaspoon pepper
- 1/8 teaspoon dried thyme
Instructions
- Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Chill until serving.
- In a blender, combine the remaining ingredients. Cover and process until smooth. Cover and refrigerate for at least 1 hour. Serve with beans for dipping.
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