Green Beans in Vinaigrette with Feta

Oxmoor House
Washed and trimmed fresh green beans are a real time-saver. Cook them and toss with a homemade vinaigrette to liven up any dinner plate.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Recipe Time

Prep: 3 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 75
Fat 3.7 g
Satfat 1.2 g
Protein 2.3 g
Carbohydrate 7.6 g
Cholesterol 6 mg
Iron 0.6 mg
Sodium 285 mg
Caloriesfromfat 44 %
Fiber 4.1 g
Calcium 87 mg

Ingredients

2 (12-ounce) packages ready-to-eat fresh green beans
1 tablespoon olive oil
1 teaspoon bottled minced garlic
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 cup (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes

Preparation

Bring 8 cups water to a boil in a Dutch oven. Add green beans, and cook 4 minutes or until crisp-tender.

. While beans are cooking, heat oil in a small saucepan over medium heat. Add garlic; sauté 3 minutes or until lightly browned. Remove from heat; add vinegar, mustard, and salt, stirring well with a whisk.

. Drain beans, and return to pan. Pour vinaigrette over beans; toss gently to coat. Sprinkle with feta cheese. Serve immediately.

Note:

Oxmoor House Healthy Eating Collection

January 2006