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Mexican Green Bean Salad
Yield: 4 servings
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pound green beans
/2 cup olive oil
jalapeno peppers, seeded and chopped
tablespoon vinegar
tablespoons lemon juice
tablespoon onion, minced
tablespoon parsley, minced
tablespoon fresh cilantro, minced
Steam green beans until tender−crisp, about 15 minutes. Drain.
Whisk together other ingredients and pour over warm green beans. Allow to marinate at least 1/2 hour.
Serve at room temperature or chilled.
Per Serving: 280 Cal (84% from Fat, 3% from Protein, 13% from Carb); 2 g Protein; 27 g Tot Fat; 10
g Carb; 4 g Fiber; 46 mg Calcium; 1 mg Iron; 8 mg Sodium; 0 mg Cholesterol
Mexican Green Bean Salad
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