Fill a medium saucepan three-fourths full of water. Bring to boiling, covered, over high. Cook the green beans, uncovered, 5 minutes or until crisp-tender. Drain well in a colander.

In a medium nonstick skillet heat the oil over medium-high, swirling to coat the bottom. Cook the mushrooms, onion, garlic, and salt 5 minutes or until the mushrooms are soft and lightly browned, stirring frequently. Stir in lemon juice, pepper, and cooked green beans. Makes four ½-cup servings. Recipe from American Heart Association and American Diabetes Association.