Creamy Green Beans

This is another recipe that I've been playing with since the winter, when the craving for something creamy came upon me.  Creamy foods are somehow inherently warm and comforting when it's below freezing outside.  But how can food be made creamy when you can't use cream, sour cream, or cream cheese?  Well, in the case of green beans, I discovered that you can make a creamy dressing by using mayonnaise.  I came up with two different flavors that I use depending on the rest of the food I'm cooking for dinner.  And even though I first thought of the recipe in the winter, it's great year-round when that craving for something creamy hits.  The dressing also tastes great with steamed asparagus.  I use 1 lb. of asparagus, which ends up being about 3/4 lb. once you snap off the ends.

Creamy Green Beans
serves 3 adults or 2 adults and 2 young children

Ingredients for Curried Creamy Green Beans:

• 3/4 lb. green beans (When green beans aren't in season, I like to buy Trader Joe's frozen French green beans.)
• 2 Tbsp. Hellmann's Real mayonnaise (not low-fat)
• 1/2 Tbsp. freshly squeezed lemon juice
• 1/2 tsp. curry powder
• 1/8 tsp. sea salt
• 1/8 tsp. black pepper 

Ingredients for French Creamy Green Beans:

• 3/4 lb. green beans (When green beans aren't in season, I like to buy Trader Joe's frozen French green beans.)
• 2 Tbsp. Hellmann's Real mayonnaise (not low-fat)
• 1/2 Tbsp. red wine vinegar
• 1/2 tsp. Dijon mustard
• 1/8 tsp. sea salt
• 1/8 tsp. black pepper

Ingredients for Sriracha Creamy Green Beans:

• 3/4 lb. green beans (When green beans aren't in season, I like to buy Trader Joe's frozen French green beans.)
• 2 Tbsp. Hellmann's Real mayonnaise (not low-fat)
• 1/2 Tbsp. white wine vinegar
• 1/2 tsp. Sriracha hot chili sauce
• 1/8 tsp. sea salt
• 1/8 tsp. black pepper

Instructions:

Cook the green beans until tender-crisp.  While the green beans are cooking, whisk together the rest of the ingredients.  When the green beans are done, drain them thoroughly.  (If they are too wet, it dilutes the dressing and the dressing doesn't adhere to the beans as well.)  Return the green beans to the pot they were cooked in or a warmed serving bowl.  Pour the dressing over them and toss so that all of the beans are coated with the dressing.  Serve immediately.