Sautéed Haricots Verts with Red Bell Pepper and Lemon

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Yield

Serves 2 (serving size: about 1 cup)

Though slender, haricots verts can take on quite a bit of delicious char in the pan while remaining crisp and tender.

Ingredients

2 teaspoons canola oil
6 ounces haricots verts (French green beans), trimmed
1 cup thinly sliced red bell pepper
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Nutritional Information

Calories 84
Fat 5g
Satfat 0g
Monofat 3g
Polyfat 1.4g
Protein 2g
Carbohydrate 9g
Fiber 3g
Cholesterol 0mg
Iron 1mg
Sodium 247mg
Calcium 37mg
Sugars 5g
Est. added sugars 0g

How to Make It

Heat a large skillet over high. Add oil to pan; swirl to coat. Add haricots verts; cook 5 minutes or until lightly charred, stirring occasionally. Add bell pepper; cook 3 minutes or until crisp-tender, stirring occasionally. Stir in rind and remaining ingredients.