Dill-icious Beans

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!


Dill-icious Beans


  • 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!


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