Green and Yellow Bean Salad - 2g Carbs, 3g Fiber

Green and Yellow Bean Salad
By The Canadian Living Test Kitchen
To retain the color and crispness of the beans, make this salad as close to the time of your get-together as possible.
Servings: 6
12 oz (375 g) each green and yellow beans
2 Tbsp (25 mL) chopped fresh oregano
2 Tbsp (25 mL) extra-virgin olive oil
2 Tbsp (25 mL) wine vinegar
2 tsp (10 mL) grainy mustard
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
Half red onion, thinly sliced

Fill bowl with ice water. In large pot of boiling salted water, blanch green beans until tender-crisp, 3 to 4 minutes. With slotted spoon, transfer to ice water; stir until cold. Drain on towel-lined plate. Repeat with yellow beans. (Make-ahead: Wrap and refrigerate for up to 4 hours.) In large bowl, whisk together oregano, oil, vinegar, mustard, garlic, salt and pepper. Add onion and green and yellow beans; toss to combine.

Servings: 6
Nutrition per Serving: 96 Calories, 5g Total Fat, 1g Sat Fat, 0mg Cholesterol,
3g Protein, 12g Carbs, 3g Fiber, 482mg Sodium
calcium 6%, iron 12%, vit A 8%, vit C 22%, folate 20%