Ingredients

1/4 cup canola mayonnaise $

1/4 cup low-fat buttermilk

2 teaspoons Sriracha

1 tablespoon fresh lime juice $

2 1/2 cups whole-wheat panko (Japanese breadcrumbs) $

2 teaspoons fresh thyme leaves

1 teaspoon garlic powder $

1/2 teaspoon ground red pepper

1/8 teaspoon kosher salt

1/2 cup all-purpose flour $

4 large egg whites, beaten $

1 pound leftover steamed green beans

Preparation

  1. Preheat oven to 375°.

  2. Combine mayonnaise, buttermilk, Sriracha, and lime juice in a small bowl; cover and chill.

  3. Place panko in an even layer on a baking sheet. Bake at 375° for 4 minutes or until golden. Transfer panko to shallow dish; cool completely. Add thyme, garlic powder, pepper, and salt; toss well. Place flour in a shallow dish. Place egg whites in another shallow dish. Dredge half of green beans in flour. Dip in egg whites; dredge in panko mixture. Place beans on a baking sheet. Repeat procedure with remaining beans, flour, egg whites, and panko mixture. Place remaining coated beans on another baking sheet. Bake green beans at 375° for 8 minutes or until crisp. Serve with Sriracha dip.