Green Beans Piquant

Green Beans Piquant

Radishes and mustard seed add bite to this flavor-packed side dish.

Prep Time

05

Minutes

Total Time

20

Minutes

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Two 10-ounce packages of frozen cut green beans can be substituted for the fresh green beans. Cook and drain as directed on package.
Planned-Overs
Warmed leftover green beans are especially tasty wrapped up in flour tortillas.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 45
    • (Calories from Fat 25 ),
  • Total Fat 3 g
    • (Saturated Fat 2 g,),
  • Cholesterol 5 mg;
  • Sodium 180 mg;
  • Total Carbohydrate 5 g
    • (Dietary Fiber 2 g,
  • Protein 1 g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.