Lose Weight With This Balsamic Green Beans With Sun-dried Tomatoes Side-Dish.

Green beans are one of the healthiest vegetables in the market. They are high in fiber (100 cal worth of green beans pack more than 10 g of fiber, which is 40% of your fiber requirement) and are a great way to add volume to your meal without compromising on calories.

I personally love green beans in all formats – boiled, roasted, or stir-fried. They are great for low-calorie meals that are filling and super tasty. I recommend to all my weight loss clients to fill up at least half their dinner plate with vegetables, and green beans are an easy go-to no matter what you’re making.

For example, I like to make this version of green beans with sun-dried tomatoes with homemade balsamic vinegar dressing as a side for when I make grilled salmon. I also love adding this to pasta, salads and just by itself when I want a quick snack.

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Balsamic Green Beans with Sun-Dried Tomatoes

0.0 rating

• V
• VG
• GF
• DF

High fiber side flavored that pairs great with salmon!

• Difficulty:Intermediate
• Prep Time:20 mins
• Cook Time:25 mins
• Serves:2
• Freezable:No

Nutrition per portion

• Calories 187
• Fat 1 g
• Saturates 0 g
• Protein 11 g
• Carbs 41 g
• Sugars 26 g
• Salt 456 mg
• Fibre 9 g

Ingredients

• 1 lb green beans
• ½ l water
• 2 tbsp vegetable broth or water
• 1 clove garlic, minced
• 1 tsp fresh thyme, minced
• ½ lb mushrooms
• ½ cup white wine
• 2 oz sun-dried tomatoes
• 1/4 cup balsamic vinegar dressing
• Salt and pepper to taste

Method

1. Bring water to boil in a saucepan and steam green beans for 20 min. They must be tender enough to be pierced through and still retain their shape.
2. In another pan, add water or vegetable broth, garlic, thyme and let it come to a simmer on high heat. A good tip to remember is that all woody herbs (with thicker leaves - thyme, rosemary, bay leaf) are added to dishes at the beginning while tender leafy herbs (coriander leaves, basil, oregano) are added at the end as they don't need as much time to cook!
3. Add mushrooms to the garlic mix and spread them out evenly. Stir them occasionally till you notice slight browning or caramelization at the bottom of the pan.
4. Add the white wine to mushrooms to deglaze the pan. Deglazing is done to stop the browning effect and make the mushrooms saucier.
5. Add the cooked green beans, tomatoes, and balsamic vinegar dressing, to the mushrooms and turn the heat down.
6. Stir all the ingredients together and let it cook for 2 minutes before turning the heat off. Serve as a side with salmon or pasta!

These green beans in homemade balsamic vinegar dressing store well in the fridge for months for up to 3 days and are super easy to prepare.

When are you going to try this? Are you going to eat it as a standalone dish or will you pair with something else? Let me know.

This recipe was first posted in the Reloaded membership program for people who want to lose at least 20 pounds or more. If you want to lose more than 20 lbs like a Badass, get started here.