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Fill a large stockpot of Dutch oven with two-thirds water; bring to a boil. Add the beans and cook just until bright green, 6-7minutes total (don't wait for the water to boil again). Drain in a colander and rinse under cold running water until cool, 1minute, or plunge into a large bowl filled with ice water. Drain well.

In a microwavable cup measure, heat the oil and garlic on High just until aromatic, 10-20 seconds. Stir in the lemon juice, lemon peel, and salt. Toss with the beans to coat. Serve immediately, or chill up to 1 hour before serving.

Per serving (1 cup): 60 cal, 1 g fat, 0 g sat fat, 0 mg chol, 299 mg sod,12g carb, 5 g fib, 3 g prot, 56 mg calc.

Recipe By: Weight Watchers Magazine, November/December 2000 S(Formatted by): "KES on 12/11/00"; AllPointedRecipes


Per Serving (excluding unknown items): 58 Calories; 1g Fat (17.4% caloriesfrom fat); 3g Protein; 11g Carbohydrate; 5g Dietary Fiber; 0mgCholesterol; 276mg Sodium. Exchanges: 2 Vegetable; 0 Fat.

Serving Ideas : If you plan to make this dish ahead of time, cook the beans

NOTES : This cool salad is a delicious and refreshing addition to any Thanksgiving Day menu. It's also perfect if you're a guest who has been asked to bring a dish. Watch the timing when cooking the green beans - they should be tender, crisp and bright green (if you cook them longer than seven minutes, their color will fade).

Nutr. Assoc. : 0 0 0 797 0

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