Sauteed Green Beans & Cherry Tomatoes

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Here’s a simple saute that is well suited for a special meal and versatile enough for your everyday repertoire.

 Sauteed Green Beans & Cherry Tomatoes
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 20 minutes

  • 2 teaspoons extra-virgin olive oil, divided

  • 1 pound green beans, trimmed

  • 1/2 cup water

  • 2 cloves garlic, minced

  • 1 1/2 cups halved cherry tomatoes

  • 1 tablespoon balsamic vinegar

  • Salt & freshly ground pepper, to taste

Directions
  1. 4 servings, 1 cup each

  2. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds. Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes. Remove from heat; stir in vinegar, salt and pepper.


Nutritional Facts

Servings
4
Per serving
Calories
71
Carbohydrates
11g
Fat
3g
Saturated Fat
0g
Monounsaturated Fat
2g
Protein
3g
Cholesterol
0mg
Dietary Fiber
5g
Potassium
379mg
Sodium
157mg
Added Sugars
0g
Exchanges
2 vegetable
1/2 fat
Carbohydrate Servings
1
Vitamin C (45% daily value)
Vitamin K (26% dv)
Vitamin A (18% dv).

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