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Ingredients
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2 pounds fresh green beans, trimmed
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¼ cup olive oil
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2 cloves garlic, minced
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1 cup kalamata olives, pitted and sliced
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2 tomatoes, seeded and chopped
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2 tablespoons red wine vinegar
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1 tablespoon chopped fresh oregano
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 (8 ounce) package crumbled feta
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1 bunch fresh oregano sprigs
Directions
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Bring a large pot of salted water to a boil over medium heat. Add green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain green beans and plunge them into ice water to stop cooking further. Drain beans and place them in a shallow serving dish.
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Heat olive oil in a skillet over medium heat. Cook garlic in oil for about 30 seconds. Remove the skillet from heat. Stir in olives, tomatoes, vinegar, oregano, salt, and pepper.
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Pour mixture over green beans; toss together until beans are evenly coated. Sprinkle feta cheese on top and garnish with oregano sprigs. Chill at least 3 hours before serving.
Nutrition Facts (per serving)
183 | Calories |
14g | Fat |
11g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 183 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 5g | 23% |
Cholesterol 20mg | 7% |
Sodium 597mg | 26% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 4g | 13% |
Total Sugars 3g | |
Protein 6g | 11% |
Vitamin C 20mg | 23% |
Calcium 166mg | 13% |
Iron 1mg | 7% |
Potassium 292mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.