Garlicky Spring Green Beans

Yields roughly 4 servings at about 1-cup each

Nutrition Information:  66 calories, 11g carbs, 3g fat, 3g protein, 0mg Cholesterol, 9mg Sodium, 2g sugar, 5g fiber

I was able to attend my first Passover Seder last night - what a fun tradition! Having never participated in such an event, I had no idea what to expect... Good company, good food, and trying something new - doesn't get better :).

Since I am known as the veggie queen, I was asked to bring a vegetable side-dish. Hmmm......  

So, I threw together all this things I like best. Garlic and spice (Italian - can't help myself), Lemon (CA girl - can't help myself), Vegetables, and some festive extras. 

The dish was a hit!  So, if you need something you can make ahead of time or just want something light with your lamb roast this Easter - try these garlicky, lemony, yummy green beans.

It's great hot, cold, or room temp.  Enjoy my fellow veggie lovers!

Ingredients: 

• 4 cups raw green beans
• 1 lemon (juiced)
• 1 tablespoon lemon zest
• 1-teaspoon flaxseed
• 2 – 3 tablespoons Braggs Apple Cider Vinegar
• 1-teaspoon red pepper flakes
• 2-3 heaping teaspoons dill
• 2 teaspoons pepper corns (optional)
• 4 cloves garlic (minced)
• 2 teaspoons olive oil
• Garlic Powder, Oregano, and S&P to taste

Directions:

1. Rinse and chop green beans in half (about 2-3 inches long).
2. Place green beans in Pyrex bowl and microwave for 2-4 minutes.  Really depends on your microwave.  You just barely want to steam them – they should still be crunchy.
3. Sauté olive oil, garlic, red pepper flakes, and pepper corns in large saucepan.  Once fragrant, add green beans.
4. Stir green beans just to coat them with olive oil.  Add Apple Cider Vinegar and lemon juice.  Stir.
5. About 1 minute later, add remaining spices and lemon zest.  Stir until green beans are coated and you have your desired "crunchiness".
6. Place green beans and all sauce in a bowl and refrigerate until ready to eat.
7. Can serve dish hot, cold, or room temperature.