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
