Prep Time: 10 min Cook Time: 10 min Serving Size: 1/2 cup Serves: 8
Nutrition Facts |
|
| Serving Size 1/2 cup(100g) | 8 servings per container |
| Amount per serving | |
| Calories 40 | |
| % Daily Value * | |
| Total Fat 1.5g | 2% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 2g | 7% |
| Total Sugars 3g | |
| Includes 0g Added Sugars | 0% |
| Protein 1g | |
| Vitamin D 0mcg | 0% |
| Calcium 31mg | 2% |
| Iron 1mg | 6% |
| Potassium 178mg | 4% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 13% Daily Value |
|
INGREDIENTS
1 pound fresh green beans
2 cups cherry tomatoes
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 teaspoon minced garlic
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
STEPS
- Rinse and snap ends off of green beans. Rinse cherry tomatoes and cut in half.
- Cook green beans in boiling water for 5 minutes until they are tender, but still crisp. Drain and rinse beans with cold water.
- For the vinaigrette, combine lemon juice, olive oil, garlic, dried basil, salt, and pepper. Whisk.
- Combine green beans, cherry tomatoes, and vinaigrette. Mix well.
Nutrition Facts |
|
| Serving Size 1/2 cup(100g) | 8 servings per container |
| Amount per serving | |
| Calories 40 | |
| % Daily Value * | |
| Total Fat 1.5g | 2% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 2g | 7% |
| Total Sugars 3g | |
| Includes 0g Added Sugars | 0% |
| Protein 1g | |
| Vitamin D 0mcg | 0% |
| Calcium 31mg | 2% |
| Iron 1mg | 6% |
| Potassium 178mg | 4% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 13% Daily Value |
|
An Equal Opportunity Institution
Adapted from a Brevard County Extension recipe
This material was funded by the USDA’s Supplemental Nutrition Assistance Program–SNAP. This institution is an equal opportunity provider.
