Instructions:

Mexican Green Bean Salad

Yield: 4 servings

1 pound green beans
1/2 cup olive oil
2 jalapeno peppers, seeded and chopped
1 tablespoon vinegar
2 tablespoons lemon juice
1 tablespoon onion, minced
1 tablespoon parsley, minced
1 tablespoon fresh cilantro, minced

Steam green beans until tender-crisp, about 15 minutes. Drain.

Whisk together other ingredients and pour over warm green beans. Allow to marinate at least 1/2 hour.

Serve at room temperature or chilled.

Per Serving: 280 Cal (84% from Fat, 3% from Protein, 13% from Carb); 2 g Protein; 27 g Tot Fat; 10 g Carb; 4 g Fiber; 46 mg Calcium; 1 mg Iron; 8 mg Sodium; 0 mg Cholesterol