Marinated Green Bean Salad Recipe
Ingredients
| Green beans | 4 Cup (64 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Diced onion | 1⁄4 Cup (4 tbs) | |
| Drained capers | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Red wine vinegar | 1 Tablespoon | |
| Oregano leaves | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Powdered mustard | 1⁄4 Teaspoon | |
| Egg | 1 |
Nutrition Facts
Serving size: Complete recipe
Calories 399 Calories from Fat 181
% Daily Value*
Total Fat 20 g31.4%
Saturated Fat 3.6 g18.2%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 846.9 mg35.3%
Total Carbohydrates 41 g13.5%
Dietary Fiber 16.3 g65.3%
Sugars 9 g
Protein 16 g32.1%
Vitamin A 5% Vitamin C 29.8%
Calcium 14.5% Iron 6.5%
*Based on a 2000 Calorie diet
Directions
In 2-quart saucepan bring water to a boil; add beans and onion and cook until beans are tender-crisp, 5 to 8 minutes.
Drain well.
In 1 1/2- or 2-quart bowl combine remaining ingredients except egg; add warm beans and toss to coat.
Cover bowl and refrigerate overnight or for at least 2 hours.
Just before serving, chop hard-cooked egg; toss salad again and sprinkle with egg.
Chef
