Source: Best Health Magazine, Summer 2011
Breakfast or brunch boost: Add finely julienned string beans to an omelette, quiche, scrambled eggs or frittata.
Tasty side dish: Add chopped blanched flat beans to whole-wheat couscous along with chopped tomato, sweet onion and parsley, and a large pinch of cumin. Serve with grilled lamb or salmon.
Easy weeknight dinner: Stir-fry chopped yard-long beans ‘and red pepper slices with minced garlic and ginger, strips of lean steak and a ‘little soy sauce. Serve with quick-cook brown rice.
Build-your-own niçoise salad: To feed a crowd, set out a large bowl of mixed leafy greens and smaller bowls of steamed whole haricots verts (or thin green beans), cooked new potatoes, canned or grilled tuna, hard-boiled eggs, grape tomatoes and black olives. Serve with a balsamic and olive oil dressing to drizzle overtop.
Rainbow hors d’oeuvres: Add thin raw yellow, purple and green beans to a fresh vegetable appetizer tray.
Need a quick dip? Purée fresh blanched fava or lima beans with feta cheese, garlic, cumin, olive oil and yogurt.
On the barbecue: Toss green, yellow or flat beans with a little olive oil and minced garlic. Grill in a grilling basket over medium heat until tender and starting to brown, about six to eight minutes.
Nutty side dish: Blanch green and yellow beans. Add to a sauté pan with a little butter and some chopped almonds. Sauté until nuts have started to brown and beans are heated through. Serve with grilled chicken or white fish.
This article was originally titled "Full of beans" in the Summer 2011 issue of Best Health. Subscribe today to get the full Best Health experience’and never miss an issue!
