Steam green beans 4 minutes or until crisp-tender; drain.

Combine mint and remaining ingredients in a large bowl, and stir with a whisk. Add green beans to bowl, and toss to coat.

Variations:

Red Pepper and Pesto SERVES 4 (serving size: 1 ¼ cups) CALORIES 153; FAT 6g (sat 4g); SODIUM 234mg Place jelly-roll pan on bottom rack of oven. Preheat to 450°. Toss 1 pound green beans, 1 sliced red bell pepper, 1 tablespoon olive oil, and ¼ teaspoon salt; spread on pan. Bake 8 minutes, stirring after 4 minutes. Pulse ½ cup parsley, ¼ cup unsalted pistachios, 1 tablespoon water, 1 tablespoon olive oil, 2 teaspoons lemon juice, ⅛ teaspoon salt, and 1 garlic clove in food processor. Toss with bean mixture.

Ginger-Sesame SERVES 4 (serving size: about 1 cup) CALORIES 104; FAT 6g (sat 1g); SODIUM 231mg Heat a skillet over medium-high heat. Add 1 tablespoon sesame oil. Add 1 pound green beans; cook 7 minutes or until beans begin to brown. Combine 1 tablespoon toasted sesame seeds, 1 tablespoon minced peeled fresh ginger, 1 tablespoon tahini, 5 teaspoons lower-sodium soy sauce, 1 tablespoon water, and 1 tablespoon lime juice in a bowl. Add mixture to pan. Cook 1 minute; toss to coat.

Stewed Tomatoes and Spices SERVES 4 (serving size: 1 cup) CALORIES 92; FAT 4g (sat 6g); SODIUM 253mg Heat a skillet over medium-high heat. Add 1 tablespoon olive oil. Add 1 cup chopped onion and 1 pound green beans; cook 5 minutes. Stir in 1 ½ teaspoons ground cumin, 1 teaspoon dried marjoram, ½ teaspoon ground allspice, and 4 sliced garlic cloves. Add 2 cups chopped tomato and ⅓ cup water; cook 9 minutes. Stir in ½ teaspoon kosher salt and ¼ teaspoon black pepper.