EatingWell: Sweeten the deal
Published in Variety Menu
Serving grilled greens with a spicy-sweet salsa elevates this easy vegetable side dish recipe to something special. Serve alongside burgers or grilled chicken at your next cookout.
Grilled Green Beans with Watermelon-Radish Salsa
Serves 4
Serving Size: 1 cup beans & 1/4 cup salsa
Active Time: 25 minutes
Total Time: 25 minutes
For the salsa:
1 cup diced watermelon (1/2-inch cubes)
1/2 cup finely diced radishes
1 jalapeno, seeded and finely diced
2 tablespoons finely diced shallot
1 1/2 teaspoons lime zest
2 tablespoons lime juice
1/4 teaspoon salt
Ground pepper to taste
For the green beans:
1 pound green beans, trimmed
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
Ground pepper to taste
To prepare salsa: Combine watermelon, radishes, jalapeno, shallot, lime zest and juice in a medium bowl. Gently toss. Season with salt and pepper; toss again. Set aside.
To prepare green beans: Place a grill basket on a grill; preheat to medium-high. (Alternatively, preheat a grill pan over high heat.)
Combine beans, oil, cumin and coriander in a large bowl; toss to coat. Season with salt and pepper; toss again. Grill the beans in the basket (or grill pan), stirring once halfway through, until just tender and evenly charred, 5 to 7 minutes.
Transfer the beans to a serving platter and top with the salsa. Serve immediately.
Recipe nutrition: Per serving: 122 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 13 g carbohydrate; 0 g added sugars; 7 g total sugars; 3 g protein; 4 g fiber; 305 mg sodium; 353 mg potassium.
Nutrition Bonus: Vitamin C (45 percent daily value), Vitamin A (21 percent dv)
1 Carbohydrate Serving(s)
Exchanges: 2 vegetable, 1 1/2 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)