Colorful Green Bean and Pepper Saute

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1 lb. green beans, trimmed

3 tablespoons canola oil

1 medium orange bell pepper, seeds removed, thinly sliced

1 medium red bell pepper, seeds removed, thinly sliced

1 medium yellow bell pepper, seeds removed, thinly sliced

2 garlic cloves, diced

1 teaspoon fresh thyme

1 lemon, zest only

No Salt Seasoning and Pepper

Bring a large pot of water up to a boil. Cook the beans for 2-3 minutes or until tender crisp. Drain; immediately immerse the beans in a bowl of ice water and let sit for 5 minutes. Drain completely.

In a large frying pan, bring the oil up to medium-high heat. Saute the beans and peppers with no salt seasoning for 3-4 minutes, stirring frequently. Add the garlic, thyme and lemon zest. Cook another minute. Serve immediately.

Sponsor: Intermountain Medical Center Heart Institute