Directions:
- Cut the beans in 1-2 inch pieces, cover with water and boil 8-10 minutes until tender but still crisp.
- Drain the beans and place in ice water to cool then drain again.
- Whisk olive oil, vinegar, lemon juice and seasoning together and pour over beans. Toss to coat.
- Cut cherry tomatoes in halves (or use large tomatoes cut to about that size) and toss into bean mixture.
- Add feta cheese and toss again.
- Refrigerate at least 1 hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.5 Kcal (479 kJ) | ||
| Calories from fat | 71.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.96g | 12% | |
|---|---|---|---|
| Cholesterol | 10.01mg | 3% | |
| Sodium | 132.89mg | 6% | |
| Potassium | 275.43mg | 6% | |
| Total Carbs | 8.31g | 3% | |
| Sugars | 4.2g | 17% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 3.69g | 7% | |
| Vitamin C | 16.9mg | 28% | |
| Iron | 1mg | 6% | |
| Calcium | 92.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 78.21 Kcal (327 kJ) | ||
| Calories from fat | 48.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.44g | 12% | |
|---|---|---|---|
| Cholesterol | 6.84mg | 3% | |
| Sodium | 90.77mg | 6% | |
| Potassium | 188.15mg | 6% | |
| Total Carbs | 5.68g | 3% | |
| Sugars | 2.87g | 17% | |
| Dietary Fiber | 2.06g | 12% | |
| Protein | 2.52g | 7% | |
| Vitamin C | 11.5mg | 28% | |
| Iron | 0.7mg | 6% | |
| Calcium | 63.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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