Steamed Green Beans and Carrots with Lemon-Yogurt Vinaigrette

Sadly, no photo for this one! But this recipe deserves a post because it was perfect for fresh, steamed green beans and carrots. I found the most beautiful, plump green beans at the market last Saturday, and to my delight, a small amount of carrots in various shades of yellow and orange. They were so pretty, in fact, that I couldn’t bear to chop them up or purée them into a soup. This recipe keeps the veggies intact, and the lemon, parsley, and chives complement their flavor without overpowering.

Steamed Green Beans and Carrots with Lemon-Yogurt Vinaigrette

Serves four.

• 1 lb. fresh green beans, leave whole
• 1/2 cup red pepper, cut into julienne strips
• 1 tbsp. fresh parsley, minced
• 3 tbsp. fresh lemon juice
• 2 tbsp. yogurt
• 1 tbsp. green onion (green top only), finely chopped
• 1/4 tsp. each, salt and black pepper
• 1/2 cup canola oil

Wash green beans and remove the stem end only, leave whole. Steam or blanch green beans for three minutes. Toss with red pepper.

Make vinaigrette in a small bowl by combining parsley, lemon juice, yogurt, and chives. Add oil in a steady stream, whisking constantly until vinaigrette is blended. Chill.

Toss green beans and red peppers with enough vinaigrette to coat vegetables, about 1/3 cup. Serve warm. Leftover vinaigrette can be used as a salad dressing. Store in the refrigerator for up to one week.

Recipe adapted from seasoned.com.