Green beans are an excellent source of vitamin K. They are a very good source of
manganese, vitamin C, dietary fiber, folate and vitamin B2. In addition, green beans are a
good source of copper, vitamin B1, chromium, magnesium, calcium, potassium,
phosphorus, choline, vitamin A (in the form of carotenoids), niacin, protein, omega-3
fatty acids, iron, vitamin B6 and vitamin E. Green beans have also been shown to
contain valuable amounts of the mineral silicon, and in a form that makes it easier for
us to absorb this bone-supportive and connective tissue-supportive nutrient.

Time: 30 minutes (plus chilling) Servings: 16

Nutrition Facts per Serving: 3/4 cup: 77 calories, 5g fat (1g saturated fat), 4mg
cholesterol, 112mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein

Ingredients:

• 2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground mustard
• 1/8 teaspoon pepper
• 1 large red onion, chopped
• 4 cups cherry tomatoes, halved
• 1 cup (4 ounces) crumbled feta cheese

Directions:

1. Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-
   10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and
   pat dry.
2. In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and
   pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1
   hour. Just before serving, stir in tomatoes and cheese.

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