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Lemon & Herb Green Bean salad
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2 pounds green beans, trimmed
1-1/2 tablespoons extra-virgin olive oil
1 teaspoon finely minced fresh marjoram or oregano
3/4 teaspoon salt
1 small onion, very thinly sliced
2 tablespoons chicken broth
Lemon wedges, optional
Fill a large saucepan two-thirds full with water and bring to a boil. Add beans and cook 6 to 8 minutes, until just tender and still bright green. Transfer to a colander and rinse under cold water to cool. Drain well.
In a large bowl, toss beans with remaining ingredients except lemon wedges. Store refrigerated in an airtight container. Bag lemon wedges, if desired, to serve with salad.
Servings: 8
Carbohydrates: 9.5 grams
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