By Ruth Lahmayer Chipps, MS, RDN, CD, Jackson In Action Communications Director
Spritely Green Bean Salad Photo: Barb Brower
Green Beans
Harvest of the Month July
Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. September features cooking demos on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. A video of each Harvest of the Month recipe is also available at www.brmh.net/recipes.
Turn Out for These Green Bean Events:
Watch WEAU-TV-13 Thurs July 25 at the 4 p.m. Newscast. “Green” live cooking demo with Black River Memorial Hospital Registered Dietitian Nutritionist, Ruth Lahmayer Chipps, MS, RDN,CD
BRMH Hospital - Harvest of the Month Strawberry Event –Tues. July 30, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.
Spritely Green Bean Salad
Green Beans Tips & Nutrition
*Green beans taste best when they are young and thinner than a pencil.
* They continue to cook after you remove them from boiling water, so remove when still crispy or drop in iced water after cooking.
NUTRITION
One cup has only 35 Calories and contains fiber.
USES:
-Fresh beans on salads and with dips.
-Toss into an Asian stir-fry.
-Blanch and freeze extra beans.
-Casseroles and soups.
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and Registered Dietitian Nutritionist at Black River Memorial Hospital. She develops B-WELLthy Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics.
RECIPE: Spritely Green Bean Salad This colorful salad is crisp and delicious. It’s the perfect summer salad with local garden green beans.
Ingredients (6 Servings)
2/3 lb. Green beans, cut into 1 inch pieces
2 Tbsp. Red onion or green onion, sliced
8 Cherry tomatoes, halved
1/3 c. Sliced almonds
¼ c. Sliced red onion
1 Tbsp. Fresh basil or l-1/2 tsp. dry
Lemon Dijon Dressing:
2 Tbsp. olive oil
2 tsp. French style Dijon mustard
Juice of one lemon
1 tsp. salt
1/2 t. paprika
1/2 tsp. Dried parsley (1 Tbsp. fresh)
Method: Clean and snip ends of fresh beans. Cut into 1 in pieces. Cook beans until tender crisp. Chill in ice water. Drain and add the remaining ingredients. Serve with the mustard dressing.
Makes 8 servings (one cup ea.) Nutrition Info. per serving approx. 80 Calories.
MORE RECIPES: www.JacksonInAction.org/recipes
To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes
Spritely Green Bean Salad
Spritely Green Bean Salad
Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.
More at: www.JacksonInAction.org
