Recipe of the Month: Green Beans with Poppy Seed Dressing

December 2017


  • 1 teaspoon poppy seeds
  • 2 tablespoons extra virgin olive oil 
  • 1 tablespoon white-wine vinegar or rice-wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey
  • 1 tablespoon minced shallot
  • 1/8 teaspoon salt, or to taste 
  • 1 pound green beans, stem ends trimmed
  • Freshly ground pepper, to taste


1.  Heat a skillet over medium-low heat. 
2.  Add poppy seeds and toast, stirring, until fragrant, for about 1 minute. 
3.  Transfer poppy seeds to a small bowl and let cool. 
4.  Add oil, vinegar, mustard, honey, shallot, salt and pepper, and whisk until blended. 

Green Beans:
1. Cook beans in a large pot of boiling water until just tender (about 5 to 7 minutes).
2. Drain the water.
3. Warm the dressing in a large skillet over medium heat.
4. Add beans and toss to coat.

Make-ahead tip: You can keep the dressing in a covered container in the refrigerator for up to two days.

Nutritional Information

  • Serving size: 1/2 cup
  • Calories: 113
  • Carbs: 11g
  • Fat: 8g
  • Protein: 2g
  • Sodium: 104mg
  • Sugar: 3g

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