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Picture of Green Bean Salad with Feta and Mint
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1147 kcal 57 %
  • Fat 91 g 140 %
  • Saturated 36 g 181 %
  • Carbs 50 g 17 %
  • Fiber 17 g 67 %
  • Protein 43 g 86 %
  • Cholesterol 202 mg 67 %
  • Sodium 2631 mg 110 %
  • Calcium 1402 mg 140 %
  • Magnesium 194 mg 46 %
  • Potassium 1409 mg 30 %
  • Iron 12 mg 68 %
  • Zinc 8 mg 75 %
  • Phosphorus 984 mg 141 %
  • Vitamin A 535 µg 59 %
  • Vitamin C 65 mg 72 %
  • Thiamin (B1) 1 mg 65 %
  • Riboflavin (B2) 2 mg 191 %
  • Niacin (B3) 6 mg 38 %
  • Vitamin B6 2 mg 135 %
  • Folate equivalent (total) 277 µg 69 %
  • Vitamin B12 4 µg 160 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 8 mg 54 %
  • Vitamin K 228 µg 190 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Green Bean Salad with Feta and Mint

Ingredients

  • 1 tbsp. red wine vinegar
  • 3 tbsp. olive oil
  • 1 clove garlic, finely minced
  • Kosher salt and freshly ground pepper, to taste
  • 1 lb. green beans, trimmed
  • 8 oz. feta, cut into 1/2″ cubes
  • 1⁄2 cup mint leaves, roughly chopped
  • 1⁄2 small red onion, thinly sliced

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