Mixed beans with pinenuts

A great combination of yellow and green beans topped with pinenuts and parmsean

SERVES 4
TIME TO MAKE 5 - 15 mins
MEAL TYPE Side
SERVES 4
TIME TO MAKE 5 - 15 mins
MEAL TYPE Side

Method

  1. Steam the beans until tender.  Do not overcook or they will lose their colour.  Drain well
  2. Whisk together the vinegar, honey, garlic, mint and oil in a jug
  3. Pour the dressing over the beans and top with pine nuts, parmesan and cracked black pepper

Tip

To shave parmesan, run a vegetable peeler down one side of the triangle of parmesan cheese to make delicate, thin strips.

 

Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.

  • 250 g
    yellow beans, trimmed
  • 200 g
    green beans, trimmed
  • 2 tbsp
    red wine vinegar
  • 1 tsp
    honey
  • 1 clove
    garlic, crushed
  • 2 tbsp
    fresh mint, finely sliced
  • 1 tbsp
    olive oil
  • 2 tbsp
    pine nuts, toasted
  • 2 tbsp
    parmesan cheese, shaved
  •  
    black pepper, cracked, to taste
Per serve
  • Energy
    612 kJ
  • Total Fat
    12g
  • Saturated Fat
    1.8g
  • Protein
    5.4g
  • Total Carbohydrate
    4.5g
  • Dietary Fibre
    3.6
  • Sodium
    76mg

Method

  1. Steam the beans until tender.  Do not overcook or they will lose their colour.  Drain well
  2. Whisk together the vinegar, honey, garlic, mint and oil in a jug
  3. Pour the dressing over the beans and top with pine nuts, parmesan and cracked black pepper

Tip

To shave parmesan, run a vegetable peeler down one side of the triangle of parmesan cheese to make delicate, thin strips.

 

Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.