Veggies All Around


Want leftovers of tonight's main dish for lunch tomorrow? No problem. Just serve one or two of these veggie sides with dinner. Then take cover as everyone at the table scrambles for seconds (and thirds).

Snap Peas with Coconut Lime Dressing

Serves 4 | Total time: 20 minutes

The secret to this dish is the contrast of textures and flavors, so be sure to use roasted peanuts and don't overcook your snap peas.


  • ¾ lb. snap peas, trimmed
  • ¼ cup light coconut milk
  • 2 tsp. reduced-sodium soy sauce
  • 2 tsp. lime juice
  • 1 jalapeño, minced (optional)
  • ¼ cup unsalted roasted peanuts, chopped
  • 1 shallot, thinly sliced


Lightly steam the snap peas until tender-crisp, about 2 minutes, then rinse under cold water. Drain well and transfer to a serving platter. • In a small bowl, whisk to-gether the coconut milk, soy sauce, lime juice, and jalapeño (if using). • Drizzle the dressing over the snap peas and top with the peanuts and shallots.


  • Calories: 80
  • Total Fat: 4.5 g
  • Sat Fat: 1 g
  • Protein: 4 g
  • Carbohydrates: 9 g
  • Fiber: 3 g
  • Sodium: 95 mg


Three-Bean Salad

Serves 6 | Total time: 15 minutes

Serve these well-dressed beans on romaine or butter lettuce. Love white beans, chickpeas, or black beans? You can substitute 3 cups (about 2 cans) of any combination of beans for the kidneys and edamame.


  • ½ lb. green beans, cut into ½-inch pieces
  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. red wine vinegar
  • ¼ cup minced red onion
  • 1 Tbs. country dijon mustard
  • ¼ tsp. sugar
  • ¼ tsp. salt
  • 1 cup frozen edamame, thawed
  • 1 15 oz. can no-salt-added kidney beans, drained and rinsed


Steam the green beans until tender, about 5 minutes. Rinse under cold water and drain well. • In a large bowl, whisk together the olive oil, vinegar, onion, mustard, sugar, and salt. • Mix the green beans, edamame, and kidney beans.


  • Calories: 140
  • Total Fat: 6 g
  • Sat Fat: 0.5 g
  • Protein: 7 g
  • Carbohydrates: 15 g
  • Fiber: 8 g
  • Sodium: 150 mg


Broccolini with Lemon Parmesan Sauce

Serves 4 | Total Time: 15 minutes

Broccolini is also called baby broccoli or broccoletti. Don't ignore the tender (and delicious) stems.


  • 1 Tbs. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 lb. broccolini, chopped
  • 1 Tbs. lemon juice
  • 1 Tbs. mayonnaise
  • 3 Tbs. parmesan cheese
  • freshly ground black pepper


Heat a large sauté pan over medium heat until hot enough for a drop of water to sizzle. • Add the oil and sauté the garlic until golden, stirring constantly, about 1 minute. • Add the broccolini to the pan with ¼ cup of water. Turn the heat to high and allow the water to steam the broccolini until tender and the water has evaporated, about 2 minutes. Add up to another ¼ cup of water if the pan is dry before the broccolini is tender. • In a small bowl, whisk together the lemon juice, mayonnaise, parmesan, and black pepper. • Drizzle over the broccolini.


  • Calories: 110
  • Total Fat: 8 g
  • Sat Fat: 1.5 g
  • Protein: 5 g
  • Carbohydrates: 7 g
  • Fiber: 3 g
  • Sodium: 110 mg