I have yet to really touch broccoli since my last prep. I ate it practically every day, if not more than once, and really, who likes broccoli? So I have been including other veggies into my diet that I enjoy and don’t want to throw across the room.
This recipe is super easy, is figure friendly, and it is a favorite of mine! I don’t add olive oil to my recipe when dieting, but it does add to the taste. I actually tend to not measure any of the ingredients and just add it all together and sometimes it’s more spicy than others, but you can never go wrong!
- Green String Beans
- 2 Tbl olive oil
- 4 Tbl red wine vinegar (I have used all kinds of vinegar so the type isn’t really important–find what you prefer!)
- 1 tsp. dill
- 1 tsp. dry mustard
- 1/2 tsp. red pepper
- 1/2 tsp. ground sea salt (always optional)
Steam beans (it’s best if they still have a little crunch left–don’t want them really soft). Drain beans and then add to a mixing bowl/large tupperware. Include all ingredients and mix thoroughly. I like to use a tupperware so I can just put the lid on and shake to make sure the beans are fully coated with all of the ingredients. I prefer to eat the beans hot, but they are still good cold!