Lite Greek N Yellow Bean Salad W- Tomato Dressing And Feta - Hea

1. Cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water.

2. Combine the tomato and next 4 ingredients (tomato through pepper) in a bowl. Divide the beans evenly among 8 plates. Spoon 1/4 cup tomato mixture over the beans. Sprinkle with 1 tablespoon sliced basil and 1 tablespoon cheese.

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Nutrient	Quantity
Total fats	18.5165 g
Protein	82.4103 g
Carbohydrates	20.5729 g
Energy	581.6939 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3561 g
Water	668.844 g
Aspartic acid	1.222 g
Calcium, Ca	852.2881 mg
Lutein + zeaxanthin	1527.1505 g
Fiber, total dietary	5.9385 g
Carotene, beta	2003.3425 g
Niacin	6.9187 mg
Vitamin A, RAE	378.9954 g
Arginine	0.4856 g
Riboflavin	1.2877 mg
Tocopherol, beta	0.0298 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	3.2818 g
Sodium, Na	938.9455 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3432 g
Total lipid (fat)	18.5165 g
Manganese, Mn	0.7338 mg
Fructose	5.1288 g
Proline	1.1498 g
Fatty acids, total saturated 16:0	4.2677 g
Fatty acids, total saturated 8:0	0.4101 g
Sucrose	0.2701 g
Choline, total	265.4245 mg
Sugars, total	13.3896 g
Serine	1.0429 g
Fatty acids, total saturated 10:0	1.483 g
Fatty acids, total saturated 18:0	1.2673 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	1.0905 mg
Selenium, Se	68.8843 g
Ash	10.1696 g
Vitamin D	12 IU
Fatty acids, total saturated 18:1 undifferentiated	3.3391 g
Pantothenic acid	1.1923 mg
Phenylalanine	0.6552 g
Copper, Cu	1.1554 mg
Betaine	0.4722 mg
Thiamin	0.7 mg
Retinol	195.7502 g
Methionine	0.3153 g
Iron, Fe	7.2608 mg
Carbohydrate, by difference	20.5729 g
Phosphorus, P	972.3999 mg
Folate, total	152.7078 g
Tocopherol, gamma	0.4145 mg
Fatty acids, total saturated 4:0	0.5812 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Lycopene	7667.655 g
Alanine	0.6421 g
Cholesterol	236.7504 mg
Valine	0.9382 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.6409 g
Glycine	0.1953 g
Carotene, alpha	352.799 g
Glucose (dextrose)	4.8613 g
Fatty acids, total saturated 14:0	2.0778 g
Zinc, Zn	6.3506 mg
Isoleucine	0.7199 g
Fatty acids, total saturated 12:0	0.8697 g
Fatty acids, total polyunsaturated	1.4056 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	1.2334 g
Tocotrienol, alpha	0.0347 mg
Vitamin A, IU	4292.486 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	152.7078 g
Tryptophan	0.1871 g
Vitamin C, total ascorbic acid	52.136 mg
Phytosterols	21.389 mg
Galactose	0.0333 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.4299 g
Starch	0.66 g
Tyrosine	0.5862 g
Vitamin B-12	4.6675 g
Vitamin K (phylloquinone)	108.1993 g
Fatty acids, total saturated	11.7751 g
Histidine	0.372 g
Fatty acids, total monounsaturated	3.8812 g
Threonine	0.6314 g
Folate, food	152.7078 g
Vitamin D (D2 + D3)	0.3 g
Cryptoxanthin, beta	5.6638 g
Vitamin D3 (cholecalciferol)	0.3 g
Vitamin E (alpha-tocopherol)	3.8537 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	142.4434 mg
Lysine	1.0754 g
Potassium, K	1736.0535 mg
Cystine	0.1068 g
Fluoride, F	21.3006 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Extra virgin olive oil	2 teaspoons	302.6007	0	1.7
Tomato	2 cups	53.64	11.5922	0.596
Feta cheese	0.5 cup	198	3.0675	15.96
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Basil	0.5 cup	2.76	0.318	0.0768
green bean	0.75	23.25	5.2275	0.165
sherry wine vinegar	1 tablespoon	302.6007	0	1.7
wax bean	0.75 lb	302.6007	0	1.7