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Green Beans Piquant

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  • Prep 5 min
  • Total 20 min
  • Servings 8
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Radishes and mustard seed add bite to this flavor-packed side dish.
By Betty Crocker Kitchens
Updated Sep 25, 2015
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Ingredients

  • 1 1/2 pounds green beans, cut into 1-inch pieces
  • 12 medium radishes, cut into fourths
  • 3 parsley sprigs
  • 2 tablespoons butter or margarine
  • 1 teaspoon salt
  • 1/2 teaspoon mustard seed
  • 1 tablespoon lime juice

Steps

  • 1
    Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add green beans. Boil uncovered 6 to 8 minutes or until crisp-tender; drain. Rinse in cold water until chilled; drain.
  • 2
    Place radishes and parsley in blender. Cover and blend on high about 20 seconds, stopping blender frequently to scrape sides, until finely chopped.
  • 3
    Melt butter in 10-inch skillet over medium heat. Cook radish mixture, salt and mustard seed in butter about 5 minutes, stirring occasionally, until hot. Toss with green beans and lime juice.

Tips from the Betty Crocker Kitchens

  • tip 1
    Two 10-ounce packages of frozen cut green beans can be substituted for the fresh green beans. Cook and drain as directed on package.
  • tip 2
    Warmed leftover green beans are especially tasty wrapped up in flour tortillas.

Nutrition

45 Calories, 3 g Total Fat, 1 g Protein, 5 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
45
Calories from Fat
25
Total Fat
3 g
Saturated Fat
2 g
Cholesterol
5 mg
Sodium
180 mg
Potassium
115 mg
Total Carbohydrate
5 g
Dietary Fiber
2 g
Protein
1 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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