Green Bean Salad

This fresh vegetable side dish is tossed with a homemade tomato vinaigrette.

Prep/Cook Time: 1 Hour 15 Minutes, Servings: 6

Ingredients

Salad

• 12 ounces fresh green beans, trimmed
• 8 ounces yellow and/or red cherry tomatoes, halved
• ½ small red onion, thinly sliced

Basil-Tomato Vinaigrette

• ⅓ cup snipped fresh basil
• 3 tablespoons red wine vinegar
• 2 tablespoons snipped sun-dried tomatoes
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon pepper

Directions

1. In a medium saucepan, cook green beans, covered, in a small amount of boiling lightly salted water for 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.

Nutritional Information

Per Serving: 53 calories; 2 g fat; 0 mg cholesterol; 8 g carbohydrate; 2 g protein; 3 g fiber; 126 mg sodium

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