Green Beans with Mayo-Soy Sauce ♥

Good & simple, simply good!At coffee with a new friend the other day, the conversation leaned to books and recipes. (Yoohoo, a new reading friend, yay, a new foodie friend!)

Marie shared a colleague's recipe from some 25 years ago. It's so simple, it's not even a 'recipe' -- just beans tossed in a sauce of mayonnaise and soy sauce. But I've made it twice now and it's amazing to me that something this easy can be this good.

Would the same mayo-soy sauce work with steamed broccoli? cooked cabbage? Brussels sprouts? cauliflower? I think so. And frozen vegetables? For sure.

The first time, I whipped up enough sauce for it to be clearly visible on the beans - to my taste, this was good but 'too much'. So the second time, I used only a tablespoon of low-fat mayonnaise, which, split four ways, means that a serving yields zero Weight Watchers points -- making this recipe a happy addition to the collection of this website's zero point vegetable recipes in addition to the collection of low-carb vegetable recipes.

MAKE IT A MEAL These simple green beans would pair up with so many of the Quick Supper Recipes but this time of year, I'm partial to the idea of these Thick Chops with Sauerkraut.

FROM THE ARCHIVES See the Recipe Box for more green bean recipes.

A YEAR AGO These pretty little parsnip cupcakes for my contribution to Sugar High Friday, the 'surprise inside' edition hosted by, well, me!

TWO YEARS AGO A cute little Mini Tomato Pesto Torte, made with a sun-dried tomato pesto.


Hands-on time: 7 minutes (with fresh beans)
Time to table: 30 minutes
Serves 4

Salted water (1 quart water, 1 tablespoon kosher salt)
1 pound fresh green beans, washed well, stem ends snapped, strings removed if seem 'stringy'
1 tablespoon low-fat mayonnaise (I love Hellman's ...)
Splash of soy sauce

Put the water on to boil, covered. Add the cleaned beans, cover and cook for 7 minutes or until reach the desired amount of doneness. Drain and return to hot pan. Separately, stir together the mayonnaise and soy sauce. (I actually do prefer the mixture/texture better when mixed first OFF the beans but really, save a dish, it's fine either way.) Toss beans with mayonnaise mixture. Serve and enjoy!

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That's so little mayo for a pound of green beans -- I'm guessing the heat of the beans "melts" the mayo and helps it spread? What a great idea.

I love the thought of combining mayonnaise and soy sauce--it's one of those 'Now why haven't I ever thought of that?' ideas. I picked nearly a pound of lovely little beans in the garden last night, but they're earmarked for the freezer since they're always appreciated more in winter. But I'm so intrigured by this un-recipe I may just have to change my plans!

That's how I grew up eating boiled veggies! (I'm from Japan, btw)
Anything from potatoes to okra.. I think Japanese mayo has more vinegar in it though, so I like adding a bit of rice vinegar or even lemon juice! For boiled potatoes and corn, butter + soy sauce goes very well, too!

I just made a big batch of green beans last night! I'll have to give the sauce a try, it sounds great. I've made a wasabi mayo dip before, but I hadn't thought about combining it with the beans.

Incredible. I just cooked a huge mess of green beans, given to us by a cousin. I used a bunch in some 4 bean salad that Gorn loves. I use this idea for a bunch of them with dinner tonight!

Don't you just love meeting new friends that appeal to more than one side of you :)

The mayo-soy sauce is even better on asparagus.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna