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Wax Beans with Parsley and Mint
This is a sharp-looking and cool-tasting first course dish. Ordinary garden mint can have a grassy, overpowering taste. It is worth the extra effort to search out or grow your own milder tasting mint, like spearmint or pineapple mint.
Origin: Italian
Ingredients:

1 pound wax or green beans
1/4 cup (packed) Italian parsley leaves
2 tablespoons to 1/4 cup mint leaves, preferably spearmint or pineapple mint
3 to 4 tablespoons lemon juice
Kosher salt and freshly ground pepper, to taste
1 tablespoon COLAVITA Extra Virgin Olive Oil


Preparation:

1. Trim ends from beans.  Rinse beans well and cook in a large pot of boiling salted water until tender but still crisp, about 5 minutes. Drain and rinse very briefly with cold water.
2. While the beans are cooking, combine remaining ingredients except olive oil in a food processor or blender and process until herbs are finely chopped.
3. Drain the beans thoroughly and place on a serving plate. Toss with the olive oil. Drizzle the mint sauce over the beans and let cool to room temperature.  Serve 4
Per Serving: 66 Calories (42.7% from fat); 4g Fat (trace Sat, 2g Mono, trace Poly); 2g Protein; 9g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 276mg Sodium.  Food Exchanges: 1 1/2 Vegetable; 1/2 Fat.