Green Beans and Roasted Onion Salad is a flavorful very low sodium side dish.
Green Beans and Roasted Onion Salad
Serves: 4
Ingredients
- 8 oz frozen or fresh green beans, cut into bite-sized pieces
- 1 medium onion
- 2 cloves garlic, minced
- 2 Tbs olive oil
- ⅛ tsp ground black pepper
- ⅛ tsp dried thyme
- 1 Tbs lemon juice
- Optional: ¼ cup roasted almonds
Instructions
- Preheat oven to 400
- Steam or microwave the beans until just tender, 5-6 minutes. Remove from heat and rinse with cold water to stop the cooking. Refrigerate, covered, until the onion is finished roasting.
- Cut a piece of foil large enough to wrap the onion and minced garlic. Cut the onion into thirds, lengthwise. Place the onion pieces and the minced garlic on top of the foil, drizzle with 1 Tablespoon of the olive oil and the thyme. Wrap in the foil, and bake for 45 minutes. Remove from the oven, and allow to cool.
- After cooling, coarsely chop the onion. Mix the remaining 1 Tablespoon olive oil with the 1 Tablespoon lemon juice. Mix the onions with the green beans, and toss with the oil mixture.
- If desired: Top with the roasted almonds
Nutrition Information
Serving size: 3 oz Sodium: 2 mg. We estimate that this recipe contains 2 mg sodium per 3 oz serving. Thus, this recipe can be classified as a no-sodium dish.
