Ingredients
Directions
Salad
- Blanch the beans in boiling water for 2 minutes and then quickly immerse in ice water to stop the cooking and set the bright green color. Drain well
- Prepare the remaining ingredients as per the recipe. Combine everything with the cooled beans. Toss with enough vinaigrette to coat well
- Serve immediately
- In container with a tight-fitting lid, mix: 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 clove minced garlic, 2 teaspoons freshly chopped parsley, ¼ teaspoon dried oregano, ¼ teaspoon Dijon mustard and salt and pepper
- Cover and shake well
Cooking Tips
This is a great recipe to serve with other Greek food and if you need more salad, double or triple the recipe.
Nutritional Facts
- Serving Size: 1
- Servings Per Recipe: 2
- Amount Per Serving: Calories 263
- Total Fat 24.3g (31% Daily Value)
- Saturated Fat 5.2g (26% Daily Value)
- Cholesterol 13mg (4% Daily Value)
- Sodium 176mg (8% Daily Value)
- Potassium 343mg (7% Daily Value)
- Carbohydrate 10.6g (4% Daily Value)
- Dietary Fiber 4.4g (16% Daily Value)
- Sugars 2.9g
- Protein 4.6g.
