Fw: Green Beans and Peppers with Lemony Dressing

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Green Beans and Peppers with Lemony Dressing

 

 

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> 2 cups (about 8 ounces) green beans

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> 1/2 cup red sweet bell pepper, cut into bite size strips

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> 2 teaspoons minced fresh (or 3/4 teaspoon dried) parsley

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> 1 tablespoon lemon juice

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> 1 tablespoon fat-free plain yogurt

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> 1 tablespoon finely chopped chives or finely chopped green onions with

green

> tops

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> 1/4 teaspoon black pepper

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> 2 teaspoons salad oil

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> Wash your hands and work area. Wash green beans and remove ends. Snap into

> bite size pieces. Cook in boiling water for three minutes or until crisp

> tender. Drain immediately. Toss with red pepper.

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> In a jar with a tight fitting lid, combine parsley, lemon juice, yogurt,

> chives, pepper and oil. Shake well.

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> Toss green beans and red peppers with dressing to coat vegetables and

serve.

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> Cover and refrigerate leftovers within two hours.

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> Yield: 5 servings.

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