Garlicky marinated green bean salad


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 107.1
  • Total Fat: 6.2 g
  • Cholesterol: 12.6 mg
  • Sodium: 273.9 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 4.2 g

View full nutritional breakdown of Garlicky marinated green bean salad calories by ingredient
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Introduction

Yummy! I made this up, and my friends love it! Plus, it's really nutritious and low in calories. Enjoy! Yummy! I made this up, and my friends love it! Plus, it's really nutritious and low in calories. Enjoy!
Number of Servings: 6

Ingredients

    Olive Oil, 1 tbsp
    Green Beans, 4 cup
    Feta Cheese, 3 oz
    Garlic, 3 clove
    Lemon Juice, from 1 lemon
    Peppers, sweet, red, fresh, 1 medium
    Red Ripe Tomatoes, 1 cup cherry tomatoes
    Parsley, .67 cup
    Louisiana Hot Sauce, 1 tbsp
    Kalamata Olives, black pitted 4 olives, 2 serving
    Scallions, raw, 3 medium

Directions

Chop or crush the garlic and put it in a bowl big enough for the whole salad. Do this first so the garlic flavour goes into the oil.
Trim the beans and steam them to your desired tenderness.
While they're cooking, chop the parsley, onions, tomatoes, peppers and olives. Crumble the feta.
Add the mustard, hot sauce and lemon juice to the olive oil & garlic.
Put the hot beans into the oil & lemon juice mixture. Toss them till they are cooled and coated with the dressing. Add the veggies, and add the feta when the beans are fairly cool.

I like to use jalapeno sauce for heat, but cayenne is also good. You can use whatever kind of mustard you like: sweet, hot or even powdered. Flat-leaf parsley is delicious in this recipe, and so is finely chopped celery. You can add whatever veggies you like, but I really recommend the red peppers and tomatoes because their colour, texture and flavour complement the beans. You can use pickles or capers instead of olives if you prefer. It only needs salt if you don't use feta cheese. I really recommend the feta; other cheeses won't make it nearly as delicious.

If you add some tuna or canned beans, this is a wonderful one-dish meal. It keeps well, but tastes best if eaten within four days.

Serving Size: Makes 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user 1HAPPYWOMAN.

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Member Ratings For This Recipe



  • I love this salad! I noticed that mustard is not in the ingredient list so there was no amount, so I just eyeballed it. Used dijon, and it was great! Even better the next day! - 5/7/13

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  • Incredible!
    Made this with home-grown green beans and cherry tomatoes, and it was excellent. I'll probably go a bit lighter with the hot sauce next time, though, to let the natural flavor of the veggies come through more clearly. - 9/20/12

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  • Very Good
    Lovely summer salad. I did not make it with as much hot pepper sauce. - 7/24/11

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  • Incredible!
    Very good - 7/19/11

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  • Very Good
    Sounds wonderful - plan to make this weekend - 7/19/11

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