Green Beans in Vinaigrette with Feta

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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 75
  • Fat: 3.7g
  • Saturated fat: 1.2g
  • Protein: 2.3g
  • Carbohydrate: 7.6g
  • Cholesterol: 6mg
  • Iron: 0.6mg
  • Sodium: 285mg
  • Calories from fat: 44%
  • Fiber: 4.1g
  • Calcium: 87mg

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

  1. Bring 8 cups water to a boil in a Dutch oven. Add green beans, and cook 4 minutes or until crisp-tender.
  2. . 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.
  3. . Drain beans, and return to pan. Pour vinaigrette over beans; toss gently to coat. Sprinkle with feta cheese. Serve immediately.
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