Green Bean Salad

By Karmul

Colorful green beans and cherry tomatoes are drizzled with a basil-tomato vinaigrette dressing that’s quick and easy to make.

Green Bean Salad
  • 12 ounces fresh green beans, trimmed

  • 8 ounces yellow and/or red cherry tomatoes, halved

  • 1/2 of a small red onion, thinly sliced

  • 1 recipe Basil-Tomato Vinaigrette (see recipe below)

  1. In a medium saucepan, cook green beans, covered, in a small amount of boiling lightly salted water about 8 minutes or just until crisp-tender. Drain; rinse with cold water and drain again.

  2. In a large bowl, combine beans, cherry tomato halves, and red onion slices. Drizzle with Basil-Tomato Vinaigrette; toss gently to coat. Cover and chill before servings. Makes 6 (3/4-cup) servings.

  3. Basil-Tomato Vinaigrette:In a small bowl, stir together 1/3 cup snipped fresh basil; 3 tablespoons red wine vinegar; 2 tablespoons snipped dried tomatoes;* 1 tablespoon olive oil; 2 cloves garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon pepper. Makes about 2/3 cup.

Nutritional Facts

6 (3/4-cup) servings
Calories 53
Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 126mg
Carbohydrate 8g
Fiber 3g
Protein 2g
Diabetic Exchanges
Vegetables (d.e.) 1.5
Fat (d.e.) .5

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4 replies

Redcard 2013-03-14 15:26:22 -0500 Report

? how does 2/3 of a cup translate to 6 3/4 cup servings? I am guessing this should be…3/4 tbsp?