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