- 1/2 lb green beans, cut into 1-inch pieces
- 2 tsp low-fat mayo
- 1 tsp canola oil
- 1 tsp low-sodium soy sauce
- 1 tsp rice vinegar
- 1 small carrot, grated
- 1 small shallot, thinly sliced
- 1 small clove garlic, minced
- 1 Tbsp fresh cilantro, chopped
Cook beans in boiling water to cover in a saucepan 4 minutes or until crisp tender. Drain; rinse under cool water. Whisk together mayo, canola oil, soy sauce, and vinegar in a medium bowl. Stir in beans, carrots, shallot, and garlic. Sprinkle with cilantro; chill until ready to serve. Makes 2 servings.