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Ingredientes
- Here are three shades of green: beans, celery and olive. Each brings a unique flavor and texture to this salad.
- 1 lb green beans, ends trimmed Salt to taste
- 1/4 c. extra-virgin extra virgin olive oil
- 2 Tbsp. red wine vinegar
- 1 sm clove garlic, chopped Healthy pinch crushed red pepper flakes
- 1 stalk celery, trimmed and minced
- 1/2 c. pitted green olives, minced
Direcciones
- Bring a large saucepan of water to a boil. Add in the beans and salt to taste and cook till the beans are tender, 6 to 8 min. Drain the beans and rinse them under cool water to stop the cooking. Pat the beans dry. (If not using immediately, wrap the beans in a kitchen towel and set aside at room temperature for as long as 3 hrs.)
- In a large bowl, whisk together the oil, vinegar, garlic and red pepper flakes and salt to taste. Add in the beans and toss to combine. Add in the celery and olives and toss again. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 642g | |
| Calories 1174 | |
| Calories from Fat 599 | 51% |
| Total Fat 67.71g | 85% |
| Saturated Fat 9.19g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1094mg | 46% |
| Potassium 1821mg | 52% |
| Total Carbs 113.51g | 30% |
| Dietary Fiber 45.5g | 152% |
| Sugars 1.04g | 1% |
| Protein 33.09g | 53% |
