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Ingredientes
- 2 lb green beans trimmed
- 1 1/2 Tbsp. extra-virgin extra virgin olive oil
- 1 tsp finely-chopped fresh marjoram or possibly oregano
- 3/4 tsp salt
- 1 sm onion very thinly sliced
- 2 Tbsp. chicken broth Lemon wedges (optional)
Direcciones
- Fill a large saucepan two-thirds full with water and bring to a boil. Add in beans and cook 6 to 8 min, till just tender and still bright green. Transfer to a colander and rinse under cool water to cold. Drain well.
- In a large bowl, toss beans with remaining ingredients except lemon wedges. Store refrigerated in an airtight container. Bag lemon wedges, if you like, to serve with salad.
- This recipe yields 8 servings.
- Comments: You can keep your green bean salad bright by not overcooking the beans and flavoring them with non-acidic lemon peel instead of lemon juice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 8 servings | |
| Calories 172 | |
| Calories from Fat 30 | 17% |
| Total Fat 3.41g | 4% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 225mg | 9% |
| Potassium 432mg | 12% |
| Total Carbs 28.02g | 7% |
| Dietary Fiber 10.8g | 36% |
| Sugars 0.34g | 0% |
| Protein 8.09g | 13% |
