Green Bean Salad

Green Bean Salad

This is a flavorsome salad with the balsamic and fresh basil and only has 82 mg of sodium per 1 cup of green bean salad.

Ingredients

  • 2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons balsamic vinegar
  • 1 /4 teaspoon garlic powder
  •   1/4 teaspoon ground mustard
  •   1/8 teaspoon pepper
  •   1 large red onion, chopped
  •   4 cups cherry tomatoes, halved
  • 1/6 cup finely chopped fresh basil
  •   1 cup (4 ounces) crumbled feta cheese (omit if your on Phase One)

Directions

Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place into ice water. Drain and pat dry.

In a small bowl, whisk oil, lemon juice, vinegar, garlic powder, mustard, fresh basil and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

Nutrition Facts

3/4 cup: 77 calories, 5g fat (1g saturated fat), 4mg cholesterol, 82mg sodium