Lemony Green Bean Salad with Feta, Red Onion and Marjoram regular or haricots verts crumbled super-thinly sliced leaves stripped and roughly chopped (oregano or tarragon will work too) good flavored type juiced and zested (or sugar to taste) 1. Bring a pot of salted water to boil. Throw in green beans for about 4 minutes or until al dente. Drain and rinse in cold water. 2. Blend together lemon juice, zest, olive oil and agave nectar. 3. Combine beans and red onion, crumbled cheese, and marjoram. Toss with dressing and serve. Can be made several hours ahead and left overs are fine for at least a day. The Food52 Cookbook Per Serving (excluding unknown items): 157 Calories; 13g Fat (71.3% calories from fat); 4g Protein; 8g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol; 216mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat.