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