Green Beans With Cranberries and Hazelnuts
Per ServingGreen Beans With Cranberries and Hazelnuts |
||
|---|---|---|
| Makes: 16 servings | ||
| Serving Size: 1/2 cup | ||
| Calories | 35 | |
| Fat | 2 | g |
| Saturated Fat | 0.2 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 4 | g |
| Fiber | 2 | g |
| Sugars | 1 | g |
| Cholesterol | 0 | mg |
| Sodium | 35 | mg |
| Potassium | 85 | mg |
| Protein | 1 | g |
| Phosphorus | 20 | mg |
| Choices: Nonstarchy Vegetable 1, Fat 0.5 | ||
- Makes: 16 servings
- Serving Size: 1/2 cup
- Preparation Time: 15 minutes
- Cooking Time: 3 minutes
Ingredients
| 2 | lbs. | fresh green beans, trimmed |
| 1 | Tbsp. | olive oil |
| 1/4 | cup | coarsely chopped hazelnuts, toasted |
| 3 | Tbsp. | cranberries, halved |
| 1/4 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
| 2 | tsp. | grated fresh lemon zest |
Directions
- Fill a large pot 2/3 full of water and bring to boiling. Add the green beans, turn off the heat, and let the green beans stand in the water for 3 minutes. Drain the beans and add them to a serving bowl or platter.
- In a small bowl, combine the oil, nuts, cranberries, salt, and pepper. Top the green beans with the cranberry-nut mixture. Garnish with the lemon zest.
