Mediterranean Green Beans and Tomatoes
Mediterranean Green Beans and Tomatoes are perfectly cooked and topped with garlic, pine nuts, and a squeeze of lemon in this 15-minute side.
Servings: 4 servings
Calories: 102kcal
Ingredients
- 1 pound fresh green beans
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 1 dry pint cherry or grape tomatoes quartered
- 2 Tablespoon pine nuts (or substitute chopped walnuts or pistachios)
- 1 squeeze lemon juice (or substitute a splash of red wine vinegar)
- salt to taste
Instructions
- Trim the green beans by snapping off the stem ends or lining them up on a cutting board and cutting off the stems.1 pound fresh green beans
- Prepare an ice bath by placing cold water and ice cubes in a large bowl. Set aside.
- In a large skillet, bring 1 to 2 inches of water to a boil. Add the whole trimmed green beans to the pot. Allow to cook for about 2 minutes until they are bright green. Do not overcook the beans.
- Immediately transfer the beans to the bowl of ice water, then drain when cool.
- Heat the oil in a skillet over medium heat. (You can dry and use the same skillet used to cook the green beans.) Add the garlic and stir until fragrant, about 30 seconds.1 Tablespoon extra virgin olive oil, 2 cloves garlic
- Next add the tomatoes to the skillet and saute until soft, about 2 minutes.1 dry pint cherry or grape tomatoes
- Add the green beans to the skillet and toss to heat through, being careful not to overcook.
- Finally, add the pine nuts, a squeeze of lemon juice, and salt, to taste. Transfer to a serving dish and enjoy.2 Tablespoon pine nuts, 1 squeeze lemon juice, salt
Notes
To turn this recipe into an easy main course, slice the green beans into bite size pieces after removing them from the ice bath. Then add them to hot cooked pasta such as penne along with the garlicky tomato topping.
You can also add additional toppings if you wish. such as sliced Kalamata olive, fresh herbs, vegan feta cheese, and crushed red pepper flakes.
The green beans can be blanched in advance and refrigerated in a sealed container until you're ready to make the recipe.
Leftovers will keep for 2 to 3 days refrigerated in an airtight container and can be reheated or enjoyed at room temperature.
Nutrition
Calories: 102kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 276mg | Fiber: 3g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 1mg
