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.