Lemon and Herb Green Bean Salad
5.2g
Net Carbs
2.2g
Protein
2.7g
Fat
4.1g
Fiber
62
Calories
Ingredients:
- 2 pounds Green Snap Beans
- 3/4 cup(s) Onion, sliced (1 cup= 115 g)
- 1 tablespoon Lemon Juice
- 1 1/2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon(s) Oregano, dried leaves (1 tsp= 1 g)
Directions:
- Fill a large saucepan two-thirds full with water and bring to a boil. Add beans and cook 6 to 8 minutes, until just tender and still bright green.
- Transfer to a colander and rinse under cold water to cool. Drain well. In a large bowl, toss beans with remaining ingredients. Add salt to taste. Store refrigerated in an airtight container.
- One serving is equal to about 4.5 ounces of salad.
