Lunch: Green Beans with Citrus Vinaigrette

Recipe by Martha Condra This green bean recipe gets its flavor from the hit of citrus in the dressing. Serve it with your favorite grilled chicken recipe tonight.

This recipe includes superfoods such as:

Lemon

Health benefits of Green Beans with Citrus Vinaigrette

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 pounds green beans, trimmed
5 1/2 teaspoons olive oil, divided
3 tablespoons finely chopped shallots
3/4 teaspoon grated lemon rind
2 1/2 teaspoons fresh lemon juice
2 1/2 teaspoons fresh lime juice
2 1/2 teaspoons fresh orange juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

Bring water to a boil in a large saucepan, and add green beans. Cook beans for 4 minutes or until crisp-tender, and drain. Rinse with cold water, drain, and set aside.
Heat 1 teaspoon oil in a small skillet over medium-high heat. Add shallots; cook 2 minutes or until shallots begin to brown, stirring constantly.
Combine the shallots, lemon rind, lemon juice, lime juice, orange juice, salt, and black pepper in a small bowl, stirring well with a whisk. Slowly add 4 1/2 teaspoons oil, stirring well. Drizzle the vinaigrette over the beans, tossing gently to coat.

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