Wednesday, April 11, 2012

Green Beans

Also known as string beans, these bright green and crunchy beans are available year-round. Green beans are picked while still immature and the inner bean is just beginning to form. They are one of only a few varieties of beans that are eaten fresh.

Recent studies have confirmed the presence of lutein, beta-carotene, violaxanthin, and neoxanthin in green beans. In some cases, the presence of these carotenoids in green beans is comparable to their presence in other carotenoid-rich vegetables like carrots and tomatoes. The only reason we don't see these carotenoids is because of the concentrated chlorophyll content of green beans and the amazing shades of green that it provides.

Quick Green Beans


1 pound fresh green beans
1/3 cup sliced red onion
1 clove garlic, crushed
¼ cup fat free vinaigrette salad dressing (or your favorite salad dressing)*
2 tablespoons slivered almonds


1. Bring a pot of water to a boil.
2. Meanwhile, wash the beans and snip off stems.
3. Cut beans into 2 inch long pieces.
4. Add beans to boiling water and boil for 4-5 minutes until they are bright green in color.
5. Remove beans to serving container.
6. Add onion, crushed garlic and salad dressing and mix.
7. Top with slivered almonds.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.


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