Many of the classic flavors of Thanksgiving are heavy, rich flavors. So it can be good to brighten up and offset them with something lighter and fresher.

Cranberry sauce serves this purpose with its clean, acidic sweetness. As does this recipe for green beans, which has bright, fresh flavors from citrus juice, vinegar and mint. For ease, the dish is intended to be served at room temperature, making it one less item for you to worry about fitting into your oven and getting to the table hot.

Orange mint green beans

Start to finish: 20 minutes

Servings: 10

3 pounds green beans, trimmed

1/2 cup frozen orange juice concentrate, thawed

1/2 cup minced fresh mint

2 tablespoons white balsamic vinegar

1 teaspoon Dijon mustard

Salt and ground black pepper, to taste

Bring a large pot of salted water to a boil. Fill a large bowl with ice and cold water and set nearby.

Drop the green beans into the boiling water and blanch for 3 to 4 minutes, or until bright green and crisp-tender. Remove the beans from the water and immediately plunge them into the ice water. When the beans are completely cooled, drain them, then spread on a kitchen towel and pat dry.

In a small bowl, whisk together the orange juice concentrate, mint, vinegar and mustard. Season with salt and pepper.

In a large bowl, gently toss the beans with the vinaigrette.

Nutrition information per serving (values are rounded to the nearest whole number): 57 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 14 g carbohydrate; 2 g protein; 5 g fiber; 109 mg sodium.