Green and Yellow Bean Salad - 2g Carbs, 3g Fiber

By The Canadian Living Test Kitchen

To retain the color and crispness of the beans, make this salad

as close to the time of your get-together as possible.

Servings: 6

12 oz (375 g) each green and yellow beans

2 Tbsp (25 mL) chopped fresh oregano

2 Tbsp (25 mL) extra-virgin olive oil

2 Tbsp (25 mL) wine vinegar

2 tsp (10 mL) grainy mustard

1 clove garlic, minced

1/2 tsp (2 mL) each salt and pepper

Half red onion, thinly sliced

Fill bowl with ice water. In large pot of boiling salted water, blanch

green beans until tender-crisp, 3 to 4 minutes. With slotted spoon,

transfer to ice water; stir until cold. Drain on towel-lined plate.

Repeat with yellow beans. (Make-ahead: Wrap and refrigerate for up

to 4 hours.)

In large bowl, whisk together oregano, oil, vinegar, mustard, garlic,

salt and pepper. Add onion and green and yellow beans; toss to combine.

Servings: 6

Nutrition per Serving:

96 Calories, 5g Total Fat, 1g Sat Fat, 0mg Cholesterol,

3g Protein, 12g Carbs, 3g Fiber, 482mg Sodium

calcium 6%, iron 12%, vit A 8%, vit C 22%, folate 20%

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