Herbed Green Beans with Feta

By

Bon Appetit, August 2013, page 73.

Nutritional Information

• Calories (kcal) 100
• Fat (g) 8
• Saturated Fat (g) 2
• Cholesterol (mg) 5
• Carbohydrates (g) 6
• Dietary Fiber (g) 4
• Total Sugars (g) 2
• Protein (g) 2
• Sodium (mg) 120

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  • 8

Ingredients

  • INGREDIENTS
  • 1 1/2 pounds green beans, trimmed
  • 1/4 cup olive oil
  • 4 Tbsp. torn fresh mint leaves, divided
  • 2 Tbsp. chopped fresh dill, divided
  • 2 Tbsp. matchstick-size strips lemon zest, divided
  • 2 Tbsp. (or more) fresh lemon juice
  • 2 oz. feta, crumbled (about 1/2 cup)
  • Freshly ground black pepper
  • Kosher salt

Preparation

Step 1

Working in two batches, cook beans in a large pot of boiling, generously salted water just until crisp-tender, about 5 minutes. Using tongs, transfer to a colander set in a bowl of ice water; let cool. Drain well, then pat dry with paper towels.

Toss beans, oil, 2 Tbsp. mint, 1 Tbsp. dill, 1 Tbsp. lemon zest, 2 Tbsp. lemon juice, and half of feta in a large bowl; season with salt, pepper, and more lemon juice, if desired.

Serve beans topped with remaining feta, 2 Tbsp. mint, 1 Tbsp. dill, and 1 Tbsp. lemon zest.

DO AHEAD: Beans can be cooked 1 day ahead. Wrap in a paper towel, place in a resealable plastic bag, and chill.

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