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- Green Beans with Pickled Mustard Seed Vinaigrette
- 1 lb green beans, stem end cut off
- Reserved vinaigrette (see recipe below)
- While the fish is cooking (near the end of the cooking time) begin working on the green beans. In
- a large stockpot, bring enough water to substantially cover the green
- beans to a boil. Add in a generous amount of salt, and toss in the
- green beans. Allow to cook until JUST tender, about seven minutes or so, and drain. Toss with the
- reserved vinaigrette, starting with just half, and adding more as
- necessary - some people like less, some like more, so it's up to you!
- Pickled Mustard Seeds
- 1/4 cup mustard seeds
- 3/4 c rice wine vinegar/champagne vinegar
- 1/3 c water
- 1 T sugar
- Pinch salt
- Pomegranate Mustard Seed Vinaigrette
- 1/3 cup olive oil
- 2 T pickled mustard seed vinegar
- 1 T pickled mustard seeds
- 2 T pomegranate seeds
- Salt
- Fresh ground pepper
View Full Recipe at Stainless Steel Thumb
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 6 servings | |
| Calories 287 | |
| Calories from Fat 134 | 47% |
| Total Fat 15.36g | 19% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 88mg | 4% |
| Potassium 382mg | 11% |
| Total Carbs 29.66g | 8% |
| Dietary Fiber 9.0g | 30% |
| Sugars 3.87g | 3% |
| Protein 8.23g | 13% |
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