GREEN BEAN SALAD

By joanmarie

Ingredients

• Basil-Tomato Vinaigrette:
• 12 ounces fresh green beans, trimmed
• 8 ounces yellow and/or red cherry tomatoes, halved
• 1/2 of a small red onion, thinly sliced
• 1/3 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
• 1/4 teaspoon pepper

Details

Adapted from DIABETICLIVING.COM

Preparation

Step 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.
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 snipped fresh basil, red wine vinegar, snipped dried tomatoes,* olive oil; garlic, salt, and pepper. Makes about 2/3 cup.
Tip

* To soften dried tomatoes for the vinaigrette, soak them in enough boiling water to cover for 5 minutes; drain well.
Make Ahead Tip

Prepare vinaigrette as directed. Cover and chill for up to 8 hours. Stir before using.
Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 53 cal., 2 g total fat 126 mg sodium, 8 g carb. (3 g fiber), 2 g pro.
Diabetic Exchanges

Fat (d.e): 0.5; Vegetables (d.e): 1.5