Nutrition Facts

Serving Size 226 g

(Approx. 4 Servings)

Amount Per Serving

Calories	340	Calories From Fat	260

% Daily Value*

Total Fat 30 g	46%

Saturated Fat 3.5 g	18%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 220 mg	9%

Total Carbohydrate 19 g	6%

Dietary Fiber 8 g	32%

Sugars 5 g

Protein	4 g

Vitamin A 30%	•	Iron 10%

Vitamin C 70%	•	Calcium 6%

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

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Green Bean Salad with Honey Mustard Vinaigrette

Prep Time

5 minutes

Cook Time

4 minutes

Total Time

9 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

1/3 cup(s) H-E-B Spicy Honey Mustard Dip

1/4 cup(s) avocado oil

1 Lb thin green beans (haricot verts)

1/2 cup(s) red bell pepper, sliced thin

1 Tbsp green onion, chopped

1/4 cup(s) ripe avocado, cut into cubes

1 Tbsp smoked almonds, roughly chopped

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Instructions

Whisk honey mustard dip and avocado oil in a small bowl until smooth. Set aside

Fill a large bowl halfway with water and a handful of ice cubes. Bring a large pot of water to a boil. Put green beans in and boil for 4 minutes, or until beans are still tender firm. Drain beans and place in cold water.

Remove beans from ice water and blot with a dry towel or paper towel to remove excess water.

Place beans and red pepper slices in a serving bowl and toss gently with vinaigrette.

Top with green onions, avocado and chopped almonds and serve.