String Beans with Champagne Vinaigrette
The champagne vinegar adds such a nice touch of acidity to the green beans and dresses them up in a low-cal way. In addition, vinegar acts as a flavor enhancer, so you can go light on the salt.
1 pound green beans, cleaned and trimmed
1 tablespoon non-hydrogenated vegetable margarine
2 tablespoon champagne vinegar
Salt and pepper to taste
Steam or blanch your green beans. I prefer my beans a little crisp. Melt the margarine in a sauté pan over warm heat. Add the cooked beans, the vinegar and the salt and pepper. Toss to coat the green beans, and remove from heat as soon as everything is heated through. Serve immediately.
PS. Gen’s Guiltless Gourmet and this website are not intended for medical advice. Please always consult a doctor for specific dietary needs. Please remember to read the labels on food products as additives and ingredients may vary from country to country.