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Prep Time:35 minsTotal Time:35 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:6Yield:6 servings
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
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Ingredients
¼cupfinely chopped red onion
12ouncesstring beans (green, yellow, or a mix), trimmed and cut into 1-inch pieces
¼cupchopped fresh dill, plus more for garnish, or 1 Tbsp. dried
2tablespoonsolive oil
2tablespoonswhite-wine vinegar
2teaspoonsDijon or yellow mustard
½teaspoonground pepper
¼teaspoonsalt
3large hard-boiled eggs, coarsely chopped (see Tip)
DirectionsPlace red onion in a small bowl and cover with ice water. Let stand for at least 10 minutes, then drain well and set aside.Meanwhile, bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Add potatoes, cover and steam until just tender when pierced with a knife, 12 to 15 minutes. Add beans to the steamer basket with the potatoes; cover and continue cooking until the potatoes are soft and the beans are tender-crisp, 5 to 7 minutes more. Rinse the vegetables under cool water and drain well.Whisk dill, oil, vinegar, mustard, pepper, and salt in a large bowl. Halve the potatoes and add to the bowl with the dressing, along with the beans, red onion, and chopped eggs. Stir gently to combine. Garnish with more fresh dill, if desired.TipsTo make ahead: Steam green beans and potatoes (Step 2) and refrigerate for up to 2 days. Make dressing (Step 3), leaving out dill, and refrigerate for up to 2 days.Tip: To hard-boil eggs, place cold large eggs in a single layer in a saucepan; cover with water. Set the pan over medium-high heat. When the water just begins to bubble vigorously, reduce the heat to a slight simmer; simmer for 10 minutes. Remove from the heat, pour out the hot water, and cover the eggs with ice-cold water. Let the eggs cool before peeling.Originally appeared: Diabetic Living Magazine, Summer 2020
Directions
Place red onion in a small bowl and cover with ice water. Let stand for at least 10 minutes, then drain well and set aside.Meanwhile, bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Add potatoes, cover and steam until just tender when pierced with a knife, 12 to 15 minutes. Add beans to the steamer basket with the potatoes; cover and continue cooking until the potatoes are soft and the beans are tender-crisp, 5 to 7 minutes more. Rinse the vegetables under cool water and drain well.Whisk dill, oil, vinegar, mustard, pepper, and salt in a large bowl. Halve the potatoes and add to the bowl with the dressing, along with the beans, red onion, and chopped eggs. Stir gently to combine. Garnish with more fresh dill, if desired.TipsTo make ahead: Steam green beans and potatoes (Step 2) and refrigerate for up to 2 days. Make dressing (Step 3), leaving out dill, and refrigerate for up to 2 days.Tip: To hard-boil eggs, place cold large eggs in a single layer in a saucepan; cover with water. Set the pan over medium-high heat. When the water just begins to bubble vigorously, reduce the heat to a slight simmer; simmer for 10 minutes. Remove from the heat, pour out the hot water, and cover the eggs with ice-cold water. Let the eggs cool before peeling.
Place red onion in a small bowl and cover with ice water. Let stand for at least 10 minutes, then drain well and set aside.
Meanwhile, bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Add potatoes, cover and steam until just tender when pierced with a knife, 12 to 15 minutes. Add beans to the steamer basket with the potatoes; cover and continue cooking until the potatoes are soft and the beans are tender-crisp, 5 to 7 minutes more. Rinse the vegetables under cool water and drain well.
Whisk dill, oil, vinegar, mustard, pepper, and salt in a large bowl. Halve the potatoes and add to the bowl with the dressing, along with the beans, red onion, and chopped eggs. Stir gently to combine. Garnish with more fresh dill, if desired.
Tips
To make ahead: Steam green beans and potatoes (Step 2) and refrigerate for up to 2 days. Make dressing (Step 3), leaving out dill, and refrigerate for up to 2 days.
Tip: To hard-boil eggs, place cold large eggs in a single layer in a saucepan; cover with water. Set the pan over medium-high heat. When the water just begins to bubble vigorously, reduce the heat to a slight simmer; simmer for 10 minutes. Remove from the heat, pour out the hot water, and cover the eggs with ice-cold water. Let the eggs cool before peeling.
Originally appeared: Diabetic Living Magazine, Summer 2020
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Nutrition Facts(per serving)126Calories7gFat11gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
