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Add a photoHere’s my new favorite way to eat green beans! Serve this cold salad along side grilled salmon or grilled shrimp for a fantastic meal! Also delicious scooped on top a bed of lettuce.
Ingredientes
- 1 lb. fresh green beans, trimmed and cut into 1-inch pieces
- 1/2 cup extra virgin olive oil
- 1 teaspoon dried dill weed
- 1/4 cup white wine vinegar
- 1/2 teaspoon fresh garlic, minced
- Juice from 1/2 fresh lemon
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 cup pecans, toasted and coarsely chopped
- 1/2 cup diced red onion
- 1 cup feta cheese, crumbled
Direcciones
- Cook green beans in large saucepan of boiling water, about 4 minutes.
- Drain, then immerse in cold water.
- Drain again, then pat dry.
- Combine olive oil, dill, vinegar, garlic, lemon juice salt and pepper in a small bowl. Whisk to blend.
- Place beans in a serving dish. Toss with dressing.
- Add pecans, red onion, and feta. Toss to combine.
- Refrigerate leftovers in a tightly sealed container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 624 | |
| Calories from Fat 404 | 65% |
| Total Fat 46.33g | 58% |
| Saturated Fat 10.34g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 577mg | 24% |
| Potassium 598mg | 17% |
| Total Carbs 40.03g | 11% |
| Dietary Fiber 12.4g | 41% |
| Sugars 10.1g | 7% |
| Protein 15.11g | 24% |
